Baked Corn Pudding

Name: Baked Corn Pudding
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 158 milliliters Progresso® plain bread crumbs; 1 Tbsp butter or margarine, melted; 340 grams bags Green Giant® Valley Fresh Niblets® frozen corn, thawed; 4 eggs, slightly beaten; 118 milliliters Gold Medal® all-purpose flour; 118 milliliters chopped fresh parsley or 2 tablespoons dried parsley flakes; 1 teaspoons ground red pepper (cayenne); 710 milliliters milk; 237 milliliters large onion, chopped; 2 teaspoons salt

Baked Corn Pudding might be a good recipe to expand your side dish recipe box. This recipe serves 12. One portion of this dish contains roughly 6g of protein, 5g of fat, and a total of 143 calories. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. A mixture of pepper, ground pepper, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Oven

In 4-quart Dutch oven, melt 1/3 cup butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Parsley