Classic Baked Corn Pudding

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings. Prep Time: 20 min Total Time: 1 hour 35 min Makes: 16 servings (1/2 cup each)

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
1/2	cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4	cup Progresso® plain bread crumbs
3	tablespoons butter or margarine, melted

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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.
High Altitude (3500-6500 ft): Use 3/4 cup flour.