* Preperation :
Preheat the oven to 350 ° F (180 ° C).
Whisk together all-purpose flour, cornmeal, granulated sugar, baking powder, chopped fresh rosemary and onion salt. In a separate bowl, whisk together the eggs and CAMPBELL’S® Condensed Cream of Celery Soup. Pour the soup mixture over the flour mixture and stir until moist but still crumbly. Stir in frozen corn kernels, grated cheddar cheese and chopped fresh parsley. Pour mixture into a greased 2 quart (1.9 L) casserole dish.
Bake for 50 to 55 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Enjoy !
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