Creamy corn bakes into old-fashioned betty crocker vanilla pudding food. This cheesy version is a mainstay for many family gatherings.
2 cup butter over medium heat. 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Cook 4 to 5 minutes, stirring constantly, until thickened.
Gradually stir in eggs and cheese. 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. You can make this dish ahead and then bake it when you’re ready!
Prepare the recipe as directed through step 2. Cover and refrigerate up to 24 hours. Uncover and allow to stand at room temperature 30 minutes. 2 teaspoon dried basil leaves with the parsley. Percent Daily Values are based on a 2,000 calorie diet. Grease bottom and sides of 13×9-inch glass baking dish with shortening or spray with cooking spray. 4 cup sugar with wire whisk until well blended.
Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish. 2 teaspoon cinnamon until well blended. Cool at least 10 minutes before serving.