Kick back and say aah! This Baked Corn Pudding is comfort food at its finest. Creamy, sweet corn gets topped with a light bread crumb crust and spiced up with a dash of cayenne pepper for the ultimate side. Serve up some holiday Baked Corn Pudding at your next get-together, and watch family and friends gobble it up!
Baked Corn Pudding
- Prep Time 20 min
- Total 1 hr 30 min
- Servings 12
- Ingredients 12
Ingredients
- 1/3 cup butter
- 1 large onion, chopped (1 cup)
- 1/2 cup Gold Medal™ all-purpose flour
- 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 each) frozen corn, thawed
- 1/2 cup chopped fresh parsley or 2 tablespoons dried parsley flakes
- 2/3 cup Progresso™ plain bread crumbs
- 1 tablespoon butter, melted

Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
-
Step2In 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 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. Pour into baking dish.
-
Step3In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over corn mixture.
-
Step4Bake 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.
Nutrition
230
Calories
10g
Total Fat
8g
Protein
27g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 90mg
- 31%
- Sodium
- 530mg
- 22%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 7g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 6%
- 6%
- Calcium
- 10%
- 10%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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