Classic Baked Corn Pudding


Classic Baked Corn Pudding

Here’s the other new recipe I tried for Thanksgiving dinner.  Zach loves corn so I thought I’d mix it up a bit.  This tasted good but I didn’t care for the texture, other people liked it though so if you don’t have texture issues then you might like it too.  It was really “eggy” so next year I might try one that is more “bready”.  🙂

1/2 cup butter

1 small chopped onion

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups milk

6 eggs, slightly beaten

2 cups (8 oz) shredded Cheddar cheese

2 cans corn, drained

3/4 cup bread crumbs

3 tablespoons butter, melted

1  Heat oven to 350.  Spray 9 x 13″ or 3 quart pan with cooking spray.

2  In large pot, melt 1/2 cup butter over medium heat.  Add onion and cook 3 – 4 minutes until tender.  Stir in flour, salt and pepper until well blended then stir in milk.  Cook 4 – 5 minutes, stirring constantly, until thickened.  Gradually stir in eggs and cheese then stir in corn.  Pour into prepared dish.

3  In small bowl, mix breadcrumbs and butter then sprinkle over corn mixture.

4  Bake uncovered 55 – 65 minutes or until mixture is set and knife inserted in center comes out clean.  Let stand 5 – 10 minutes before serving.

recipe from Betty Crocker

2 thoughts on “Classic Baked Corn Pudding

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