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Baked Corn Pudding
SUBMITTED by Carolyn C, Lincoln
“I’m always trying to find a new dish for family get-together,
this is a good one.”
1/2 cup butter or margarine
1 small onion, chopped
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk
6 eggs, beaten
2 cups (8 ounces) shredded Cheddar cheese
2 bags (1 lb. each) frozen whole kernel corn, thawed
2 tablespoon parsley flakes
3/4 cup Progresso plain bread crumbs
3 tablespoons butter or margarine, melted
In skillet, 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. Stir in milk; stirring constantly until
thickened. Gradually stir in eggs and cheese. Stir in corn and
parsley. Pour into greased 13 x 9-inch (3-quart) glass baking
dish. In small bowl, mix bread crumbs and 3 tablespoons melted
butter; sprinkle over corn mixture Bake in 350 degree oven
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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