Creamy Corn Pudding2 Reviews
- Prep: 10 min
- Cook: 35 min
- Ready In: 45 min
“Creamy chicken soup, sweet corn, parmesan cheese and chives make this savory, creamy corn pudding a winner on any table.” - by Campbell's Kitchen
Original recipe yields 6 servings
- Heat the oven to 350 degrees F. Grease a 1 1/2-quart casserole with butter.
- 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.
- Bake for 35 minutes or until puffed and golden brown.
Amount Per Serving (6 total)
- 207 cal
- 7.9 g
- 28.5 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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...." See more"
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