Creamy Corn Pudding

7 ingredients
5 steps

Ingredients

  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 12 cup milk
  • 2 eggs
  • 1 (16 ounce) can whole kernel corn, drained
  • 12 cup yellow cornmeal
  • 14 cup parmesan cheese, grated
  • 1 tablespoon fresh chives, chopped

Directions

  1. 1
    Heat the oven to 350F Grease a 1 1/2-quart casserole with butter.
  2. 2
    Beat the soup, milk and eggs with a whiskin a medium bowl.
  3. 3
    Stir in the corn, cornmeal, cheese and chives.
  4. 4
    Pour the soup mixture into the prepared casserole.
  5. 5
    Bake for 35 minutes or until puffed and golden brown.

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