Cheesy Baked Corn Pudding

Servings: 4-6

1 can cream of celery soup
1/2 cup milk
1/2 sour cream
3 large eggs
2 cups fresh or thawed frozen corn
1/2 cup cornmeal
1 cup grated white cheese*
1/4 grated parmesan cheese
2 tablespoons thinly sliced green onion(optional)

Preheat oven to 350 degrees. In a blender, blend soup, milk, sour cream, and eggs until smooth. Pour into an 8x8 inch baking pan that has been sprayed with nonstick cooking spray. Stir in corn, cornmeal, cheese and onion. Bake 40-45 minutes or until firm in center and lightly brown on top.

* Any mild firm white cheese such as mozzarella, monterey jack, provolone or baby swiss will work.