Baked Corn Pudding

Ingredients

1/4  cup butter

2  tablespoons onion, minced

1/4  cup flour

1/4 teaspoon salt

1/4  teaspoon black pepper

2  cups milk

3 eggs, slightly beaten

2  cup shredded cheddar cheese

1 (12 oz ) bag frozen whole kernel corn, thawed

2  tablespoons parsley flakes

1/2 cup plain dry bread crumbs

2  tablespoons butter

Instructions

Preheat the oven to 350 degrees. Grease a 9x9 inch baking dish, or 2 quarts casserole pan.

In a saucepan, melt butter over medium heat and then add onions and cook till tender. Add in flour, salt and pepper and heat until well blended. Stir in  the milk and cook for about 4-5 minutes stirring constantly until it thickens. In a separate bowl beat eggs and add a small amount of hot mixture to eggs to temper. Then add the remaining eggs in the saucepan. Stir, add the cheese, corn and combine well.

Pour mixture into the greased casserole dish.

In a small bowl, mix the bread crumbs and 3 tablespoons melted butter. Sprinkle the crumbs over the corn mixture.

Bake uncovered for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand 5 to 10 minutes before serving.