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Old October 29, 2011   #25
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
Default Corn Recipes

The Classic Baked Corn Pudding

Makes 16 servings (1/2 cup each)

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 ounces)
2 bags (1 pound each) Green Giant Niblets frozen whole kernel corn, thawed
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso plain bread crumbs
3 tablespoons butter or margarine, melted


1. Heat oven to 350 degrees F. Spray 13 x 9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

2. In 4-quart Dutch oven, melt 1/2 cup 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.

3. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.

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.

High Altitude (3500-6500 ft): No change. Enjoy.
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