Baked Corn Pudding Recipe

Ingredients:

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 bags (12 oz) Green Giant Valley Fresh Steamer 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

Method:

Heat oven to 350°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.