Creamy Corn Pudding
Ready In: 45 mins
Serves: 6
Ingredients
- 1 (10 3/4ounce) can condensed cream of chicken soup
- 1⁄2 cup milk
- 2 eggs
- 1 (16 ounce) can whole kernel corn, drained
- 1⁄2 cup yellow cornmeal
- 1⁄4 cup parmesan cheese, grated
- 1 tablespoon fresh chives, chopped
Directions
- Heat the oven to 350°F Grease a 1 1/2-quart casserole with butter.
- Beat the soup, milk and eggs with a whiskin 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off