Classic Baked Corn Pudding

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.

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( 215 Ratings)

215 Ratings

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4 Stars 27%

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Prep Time 20 min
Total Time 1 hr 35 min
Servings 16

Ingredients

1/2: cup butter or margarine

1: small onion, chopped (1/4 cup)

1/2: cup Gold Medal® all-purpose flour

1/2: teaspoon salt

1/2: teaspoon pepper

4: cups milk (1 quart)

6: eggs, slightly beaten

2: cups shredded Cheddar cheese (8 oz)

2: bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained

1/2: cup chopped fresh parsley or 2 tablespoon parsley flakes

3/4: cup Progresso® plain bread crumbs

3: tablespoons butter or margarine, melted

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
2 In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
3 In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
4 Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

EXPERT TIPS

Expert Tips

You can make this dish ahead and then bake it when you're ready! Prepare the recipe as directed through step 2. Cover and refrigerate up to 24 hours. Uncover and allow to stand at room temperature 30 minutes. Continue as directed in recipe.

You can use three 15.25-ounce cans of Green Giant® whole kernel corn, drained, instead of the frozen corn.

For a change of flavor, add 1/2 teaspoon dried basil leaves with the parsley.

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