This sweet and savory casserole recipe will appeal to cornbread fans. This simple side dish is excellent for dipping into all of your tasty holiday sauces. And why not use this recipe instead of stuffing?

• Substances

° 1 cup all-purpose flour ° 3/4 cup cornmeal ° 3 tbsp. to s. granulated sugar ° 4 tbsp. baking powder ° 1 1/2 tsp. at t. fresh rosemary, chopped ° 3/4 tsp. onion salt ° 5 medium eggs ° 1 can CAMPBELL’S® Condensed Cream of Celery Soup ° 1/3 cup 2% milk ° 2 cups of frozen corn kernels

• Plan ahead of time:

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Combine all-purpose flour, cornmeal, granulated sugar, baking powder, fresh rosemary, and onion salt in a mixing bowl. Whisk together the eggs and CAMPBELL’S® Condensed Cream of Celery Soup in a separate bowl.

Pour the soup mixture over the flour mixture, stirring until moist yet crumbly. Mix in the frozen corn kernels, grated cheddar cheese, and fresh parsley. Fill a greased 2 quart (1.9 L) casserole dish halfway with the mixture.
50–55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.