Subj : Classic Baked Corn Puddin
To   : All
From : Mojo
Date : Tue Apr 19 2016 11:38 pm

Classic Baked Corn Pudding

Ingredients

1/2 cup butter or margarine

1 small onion, chopped (1/4 cup)

1/2 cup 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 oz)

2 bags (12 oz) frozen corn, thawed, drained

1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes

3/4 cup plain bread crumbs

3 tablespoons butter or margarine, melted


Directions

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 1/2 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.
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