Search thousands of recipes reviewed by home cooks like you.

Creamy Corn Pudding

Creamy Corn Pudding

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Campbell's Kitchen

Campbell's Kitchen

Creamy chicken soup, sweet corn, parmesan cheese and chives make this savory, creamy corn pudding a winner on any table.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Heat the oven to 350 degrees F. Grease a 1 1/2-quart casserole with butter.
  2. Beat the soup, milk and eggs with a whisk or fork in a medium bowl. Stir in the corn, cornmeal, cheese and chives. Pour the soup mixture into the prepared casserole.
  3. Bake for 35 minutes or until puffed and golden brown.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

pelliott
8

pelliott

4/23/2010

This was bad...none liked it. It was anything but creamy. Tasted like semi baked cornbread with corn in it. I followed the directions exactly and certainly baked it long enough.

KNLBAIN
3

KNLBAIN

11/13/2011

This is somewhat quiche like. I enjoyed it. When I make it again I will add some salt and more cheese. Probably shredded cheddar or colby jack.

celeste
0

celeste

12/29/2013

I used cream corn and only 1/4 cup of milk and didn't drain the cream corn. I was searching for a recipe using corn meal and not a cornbread mix, I will make this again

More reviews

Similar recipes

ADVERTISEMENT