BAKED CORN PUDDING

Baked Corn Pudding image

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.

Provided by Betty Crocker Kitchens

Time 1h30m

Yield 12

Number Of Ingredients 12

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) 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

Steps:

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.

Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 90 mg, Fat 1, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 7 g, TransFat 0 g