Baked Corn Pudding

November 20, 2019

Baked Corn Pudding

1/2 cup butter

1 small onion, chopped (1/4 cup)

1/2 cup 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) frozen corn, thawed, drained

1/2 cup chopped fresh parsley or 2 tablespoons parsley flakes

3/4 cup plain bread crumbs

3 tablespoons butter, melted

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
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.
In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
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.

Up-to-date agriculture news in your inbox!