Baked Corn Pudding
Recipe from Betty Crocker

From Betty's Soul Food Collection... Relax and say aah! This is comfort food at its best--with creamy, sweet corn topped with a light bread crumb crust and spiced up with a dash of cayenne pepper.

Baked Corn Pudding

by 3  people

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Servings: 12
Prep Time: 20 mins
Total Time: 1 hr 30 mins
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  • 1/3  cup 
    butter or margarine
  • 1   
    large onion, chopped (1 cup)
  • 1/2  cup 
    Gold Medal® all-purpose flour
  • 2   teaspoons 
  • 1/2  teaspoon 
    black pepper
  • 1/2  teaspoon 
    ground red pepper (cayenne)
  • 3   cups 
  • 4   
    eggs, slightly beaten
  • 2  12  ounce bags 
    Green Giant® Valley Fresh Steamers Niblets® 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
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
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.
In small bowl, mix bread crumbs and 1 tablespoon 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.

High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 230, Fat, total (g) 10, chol. (mg) 90, sat. fat (g) 5, carb. (g) 27, fiber (g) 2, sugar (g) 7, pro. (g) 8, vit. A (IU) 729, vit. C (mg) 4, sodium (mg) 530, calcium (mg) 101, iron (mg) 1, Starch () 2, Medium-Fat Meat () 1, Percent Daily Values are based on a 2,000 calorie diet
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