Cooking Directions

• 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