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.
1 tablespoon butter1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup milk2 egg1 can (12 ounces) whole kernel corn, drained0.5 cup yellow cornmeal0.25 cup grated Parmesan cheese1 tablespoon chopped fresh chives
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