Classic Baked Corn Pudding - cooking recipe

Ingredients

1/2 cup butter
1 small onion, chopped
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded cheddar cheese
2 (1 lb) bags frozen whole kernel corn, THAWED
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
3/4 cup breadcrumbs
3 tablespoons butter, melted

Preparation

Heat oven to 350 degrees.
Grease 9 x 13 inch (3 quart) baking dish.
Melt butter over medium heat.
Add onion and cooke 3-4 minutes until tender.
Stir in flour, salt, and pepper until well blended.
Add milk and cook 4-5 minutes stirring constantly until thick.
Gradually add eggs and cheese.
Add corn and parsley.
Pour into prepared baking dish.
In small bowl, mix bread crumbs and the 3 TBS of melted butter.
Sprinkle over corn mixture.
Bake uncovered for 55-65 minutes.
Let stand 10-15 minutes before serving.