Creamy Corn Pudding

Creamy Corn Pudding


"Creamy chicken soup, sweet corn, parmesan cheese and chives make this savory, creamy corn pudding a winner on any table."
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45 m servings 207 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 667 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 350 degrees F. Grease a 1 1/2-quart casserole with butter.
  2. Beat the soup, milk and eggs with a whisk or fork in 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.



This was bad...none liked it. It was anything but creamy. Tasted like semi baked cornbread with corn in it. I followed the directions exactly and certainly baked it long enough.

This is somewhat quiche like. I enjoyed it. When I make it again I will add some salt and more cheese. Probably shredded cheddar or colby jack.

I used cream corn and only 1/4 cup of milk and didn't drain the cream corn. I was searching for a recipe using corn meal and not a cornbread mix, I will make this again