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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Ingredients:
1 (10 3/4 ounce) 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:
1. Heat the oven to 350°F Grease a 1 1/2-quart casserole with butter.
2. 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.
3. Bake for 35 minutes or until puffed and golden brown.
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