Baked Corn PuddingFrom m11andrade 8 years ago
- cooking spray shopping list
- 1/2 c. butter or margarine shopping list
- 1 small onion, chopped shopping list
- 1/2 c. all-purpose flour shopping list
- 1/2 t. salt shopping list
- 1/2 t. pepper shopping list
- 4 c. milk shopping list
- 6 eggs, slightly beaten shopping list
- 2 c. shredded cheddar cheese shopping list
- 2 (16 oz.) bags frozen whole kernel corn, thawed** shopping list
- 2 T. parsley flakes shopping list
- 3/4 c. plain bread crumbs shopping list
- 3 T. butter or margarine, melted shopping list
How to make it
- Heat oven to 350°F. Spray 13 x 9-inch glass baking dish with cooking spray.
- In a 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 a 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.
- **You can use 3 (15 oz.) cans of whole kernel corn, well drained.**
The Cookm11andrade Kankakee, IL
The Rating1 people
love this one too thanks high5momo_55grandma in Mountianview loved it
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