Ingredients45 m servings 207 cals
- Heat the oven to 350 degrees F. Grease a 1 1/2-quart casserole with butter.
- 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.
- Bake for 35 minutes or until puffed and golden brown.
Per Serving: 207 calories; 7.9 g fat; 28.5 g carbohydrates; 8.1 g protein; 72 mg cholesterol; 667 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.