Classic Baked Corn Pudding

This is another great recipe from Pillsbury. Doesn't it look delicious? I can't wait to give it a try.

The recipe calls for frozen corn but the folks at Pillsbury say you can use three 15.25-ounce cans of Green Giant® whole kernel corn, drained, instead of the frozen corn. Also, for a change of flavor, you can add 1/2 teaspoon dried basil leaves with the parsley. 

               

Classic Baked Corn Pudding

1/2 cup butter or margarine

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) 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

 

Heat oven to 350°F. Spray 13x9-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.

 

One serving is 260 calories.