Creamy Corn Pudding

Creamy Corn Pudding

3

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

Ingredients

45 m servings 207 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  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.

Reviews

3

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.

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.

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