Baked Corn Pudding

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.

Recipe from Betty Crocker
Baked Corn Pudding
20 mins
1 hr 30 mins
by 2.5 3  people
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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 salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground red pepper (cayenne)
  • 3 cups milk
  • 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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