Baked Corn Pudding

  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 12
Baked Corn Pudding

Ingredients

1/3
cup butter or margarine
1
large onion, chopped (1 cup)
1/2
cup Gold Medal™ all-purpose flour
2
teaspoons salt
1/2
teaspoon black pepper
1/2
teaspoon ground red pepper (cayenne)
3
cups milk
4
eggs, slightly beaten
2
bags (12 oz) frozen corn, thawed
1/2
cup chopped fresh parsley or 2 tablespoons dried parsley flakes
2/3
cup Progresso™ plain bread crumbs
1
tablespoon butter or margarine, melted

Steps

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  • 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 1/3 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and peppers until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs. Stir in corn and parsley. Pour into baking dish.
  • 3
    In small bowl, mix bread crumbs and 1 tablespoon 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.

Notes









Tips

Expert Tips

  • You can change the flavor by stirring in a 4-oz can of chopped green chilies and replacing the parsley with cilantro .

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
90mg
31%
Sodium
530mg
22%
Potassium
320mg
9%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
10%
Sugars
7g
Protein
8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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