Recipe: Classic Baked Corn Pudding

classic Baked Corn Pudding

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 This made my mouth water.  I hope you enjoy! 

What You Need:

1/2 cup butter or margarine

1 small onion, chopped (1/4 cup)

 1/2 cup Gold Medal® all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

 4 cups milk (1 quart)

6 eggs, slightly beaten

2 cups shredded Cheddar cheese (8 oz)

 2 bags (12 oz) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained

1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes

3/4 cup Progresso® plain bread crumbs 3 tablespoons butter or margarine, melted

3  tablespoons butter or margarine, melted

How to make:

1.  Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

2.  In 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.

3. In small bowl, mix bread crumbs and 3 tablespoons 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.


  • You can substitute and use three 15.25-ounce cans of Green Giant® whole kernel corn, drained, instead of the frozen cor

  • For a change of flavor, add 1/2 teaspoon dried basil leaves with the parsley.

This recipe was created by Progresso


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