baked corn pudding

The baked corn pudding recipe prep time: 20 minutes start to finish: 1 hour 35 minutes 12 servings

1⁄3 cup butter or margarine
1 large onion, chopped (1 cup)
1⁄2 cup all-purpose fl our
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 unseasoned dry bread crumbs
1 tablespoon butter or margarine, melted

1 Heat oven to 350°F. Spray 13×9-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 fl our, 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.

3 In small bowl, mix bread crumbs and 1 tablespoon 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.

5 Let stand 5 to 10 minutes before serving.

Notes and Tips:
You can spice up the flavor by stirring in a 4-ounce can of chopped green chiles and replacing the parsley with cilantro.

baked corn pudding recipe
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