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Classic Baked Corn Pudding

Classic Baked Corn Pudding

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.



  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.
  3. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.
  4. Stir in flour, salt and pepper until well blended.
  5. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened.
  6. Gradually stir in eggs and cheese.
  7. Stir in corn and parsley. Pour into baking dish.
  8. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  9. Bake uncovered for 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean.
  10. Let stand 5 to 10 minutes before serving.

Makes 16 servings (1/2 cup each).

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

You can use three 15.25-ounce cans of Green Giant whole kernel corn, drained, instead of the frozen corn.

For a change of flavor, add 1/2 teaspoon dried basil leaves with the parsley.

Nutrition Information: 1 Serving: Calories 270 (Calories from Fat 150); Total Fat 16g (Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 120mg; Sodium 310mg; Total Carbohydrate 21g (Dietary Fiber 2g, Sugars 5g); Protein 11g

Percent Daily Value*: Vitamin A 40%; Vitamin C 4%; Calcium 15%; Iron 6%

Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.

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