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

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Servings: 12 servings
Prep Time: 20 mins
Total Time: 1 hr 30 mins
Related Categories: Corn Pudding, Corn Pudding, Cut Corn, Low Carb Desserts
 
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Ingredients
  • 1/3   cup
    butter or margarine
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  • 1  
    large onion, chopped (1 cup)
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  • 1/2   cup
    Gold Medal® all-purpose flour
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  • 2   teaspoons
    salt
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  • 1/2   teaspoon
    black pepper
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  • 1/2   teaspoon
    ground red pepper (cayenne)
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  • 3   cups
    milk
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  • 4  
    eggs, slightly beaten
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  • 2   bags (12 oz)
    Green Giant® Valley Fresh Steamers Niblets® frozen corn, thawed
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  • 1/2   cup
    chopped fresh parsley or 2 tablespoons dried parsley flakes
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  • 2/3   cup
    Progresso® plain bread crumbs
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  • 1   tablespoon
    butter or margarine, melted
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Directions
1.
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
2.
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.
3.
In small bowl, mix bread crumbs and 1 tablespoon 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.

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Nutrition information
Calories 230 (Calories from Fat 90); Total Fat 10g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 90mg; Sodium 530mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 7g); Protein 8g. Daily Values: Vitamin A 15%; Vitamin C 6%; Calcium 10%; Iron 8%. Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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