Monday, November 21, 2011

Classic Baked Corn Pudding Recipe

As far as I'm concerned, Thanksgiving not complete without some kind of corn dish on the table. I love corn casseroles & I love Betty Crockers Classic Baked Corn Pudding recipe too. I shucked a lot of corn growing up so corn is just one of those things that's traditional in our family. This dish is perfect with chicken, dressing, mashed potatoes & gravy. Hey it's on our table at Christmas too.

Classic Baked Corn Pudding Recipe
Originally uploaded by Betty Crocker Recipes

  • 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


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.

1 comment:

susane said...

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