Creamy Corn Pudding

• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 12 cup milk
• 2 eggs
• 1 (16 ounce) can whole kernel corn, drained
• 12 cup yellow cornmeal
• 14 cup parmesan cheese, grated
• 1 tablespoon fresh chives, chopped

1. Heat the oven to 350F Grease a 1 1/2-quart casserole with butter.
2. Beat the soup, milk and eggs with a whiskin a medium bowl.
3. Stir in the corn, cornmeal, cheese and chives.
4. Pour the soup mixture into the prepared casserole.
5. Bake for 35 minutes or until puffed and golden brown.

condensed cream, milk, eggs, whole kernel corn, yellow cornmeal, parmesan cheese, fresh chives

Taken from www.food.com/recipe/creamy-corn-pudding-498063 (may not work)