Dessertsbettycrocker3.9
Baked Corn Pudding
Kick back and say aah! This Baked Corn Pudding is comfort food at its finest. Creamy, sweet corn gets topped with a light bread crumb crust and spiced up with a dash of cayenne pepper for the ultimate side. Serve up some holiday Baked Corn Pudding at your next get-together, and watch family and friends gobble it up!
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 20 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- dutch oven
- bowl
- knife
📝 Preparation Steps
1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
2
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.
cup butter1/3(12 oz each) frozen corn, thawed2 bagsbutter, melted1 tablespoonlarge onion, chopped (1 cup)1salt2 teaspoonsmilk3 cupseggs, slightly beaten4
3
In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over corn mixture.
cup butter1/3(12 oz each) frozen corn, thawed2 bagsbutter, melted1 tablespoon
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.
Nutrition Facts
calories
230
fat Content
1
serving Size
1 Serving
fiber Content
2 g
sugar Content
7 g
sodium Content
530 mg
protein Content
8 g
trans Fat Content
0 g
cholesterol Content
90 mg
carbohydrate Content
27 g
saturated Fat Content
5 g
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