Creamy Corn Pudding

2 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

Ingredients

butter
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
2 eggs
1 (16 ounce) can whole kernel corn, drained
1/2 cup yellow cornmeal
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh chives

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
207 cal
10%

Fat
7.9 g
12%

Carbs
28.5 g
9%

Based on a 2,000 calorie diet

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Reviews (2)

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pelliott

Apr. 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...." See more"

KNLBAIN

Nov. 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...." See more"

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