Quick corn pudding is a Thanksgiving dish that you can make ahead of time so that you can spend more time hanging out with the family on Thanksgiving day. To do this, prepare the recipe as directed but hold off on the breadcrumbs and baking until just before serving time. Sweet and juicy corn kernels are cooked in a rich sauce of butter, milk, eggs and cheese. My secret weapon is an 1/8 of a teaspoon of freshly grated nutmeg. It adds warmth to the dish without being an overpowering flavor. This old fashioned comfort food makes itself at home on the Thanksgiving table.
Quick Corn Pudding
Courtesy of Betty Crocker
1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal™ 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) Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained (or 3 15 1/4 oz. cans of corn)
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso™ plain bread crumbs
3 tablespoons butter or margarine, melted
Step 1: Heat oven to 350 degrees Fahrenheit. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
Step 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.
Step 3: In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
Step 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.
*To give this dish a Southwestern flair, feel free to add one 4 oz. can of chopped green chilies and a 1/4 cup diced red bell pepper. Jalapenos would also work.