Creamy Corn Pudding

Creamy Corn Pudding

3
Campbell's Kitchen 0

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

Ingredients 45 m {{adjustedServings}} servings 207 cals

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:
  • 72 mg
  • 24%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Prosciutto Asparagus

This holiday appetizer couldn't be easier--or tastier!

Praline Pumpkin Mousse Cornucopias

Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 3

  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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
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
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