"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Baked Corn Pudding Recipe

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This recipe for Baked Corn Pudding, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneke Amis
Added: Sunday, July 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. butter
1 small onion, chopped
1/2 C. all-purpose flour
1/2 t. salt
1/2 t. pepper
4 C. milk
6 eggs, slightly beaten
2 C. shredded Cheddar Cheese
2 lbs. frozen whole kernel corn, thawed
2 T. parsley flakes
3/4 C. plain bread crumbs
3 T. butter, melted

Directions:
Directions:
Heat oven to 350 degrees. Spray 13x9 (3 quart) glass baking dish with cooking spray. In a 4 quart Dutch oven, melt 1/2 C. 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. In a small bowl, mix bread crumbs and 3 T. melted butter; sprinkle over corn mixture. Bake uncovered for 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.

Number Of Servings:
Number Of Servings:
16 (1/2 C. each)
Preparation Time:
Preparation Time:
1 hour and 35 minutes
Personal Notes:
Personal Notes:
You can substitute the frozen corn for 3 cans of whole kernel corn (not quite as good)!

 

 

 

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