Creamy Corn Pudding
This irresistible side dish gets creamy goodness from a can cream of chicken soup, eggs, milk and Parmesan cheese.
Ingredients
1 tablespoon butter
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup milk
2 egg
1 can (12 ounces) whole kernel corn, drained
0.5 cup yellow cornmeal
0.25 cup grated Parmesan cheese
1 tablespoon chopped fresh chives
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup milk
2 egg
1 can (12 ounces) whole kernel corn, drained
0.5 cup yellow cornmeal
0.25 cup grated Parmesan cheese
1 tablespoon chopped fresh chives
Instructions
Heat the oven to 350°F. Grease a 1 1/2-quart casserole with the butter.
Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, cornmeal, cheese and chives. Pour the soup mixture into the casserole.
Bake for 35 minutes or the pudding is golden brown.
Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, cornmeal, cheese and chives. Pour the soup mixture into the casserole.
Bake for 35 minutes or the pudding is golden brown.
Creamy Corn Pudding
This irresistible side dish gets creamy goodness from a can cream of chicken soup, eggs, milk and Parmesan cheese.
Directions
Print
Heat the oven to 350°F. Grease a 1 1/2-quart casserole with the butter.
Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, cornmeal, cheese and chives. Pour the soup mixture into the casserole.
Bake for 35 minutes or the pudding is golden brown.
Ingredients
1 tablespoon butter
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup milk
2 egg
1 can (12 ounces) whole kernel corn, drained
0.5 cup yellow cornmeal
0.25 cup grated Parmesan cheese
1 tablespoon chopped fresh chives
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