Corn Souffle
- Source
- Magazine clipping
- Serves
- 16
- Prep
- 15 min
- Cook
- 55 min total
Ingredients
- 2 Tbsp. butter
- 1 pkg. (8 oz.) Philadelphia Cream Cheese, cubed
- 1 can (15 1/4 oz.) whole kernel corn, drained
- 1 can (14.75 oz.) cream-style corn
- 1 pkg. (8.5 oz.) corn muffin mix
- 2 eggs, lightly beaten
- 1 cup Kraft Shredded Cheddar Cheese
Steps
- Preheat oven to 350°F. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.
- Pour into greased 13x9-inch baking pan; sprinkle with Cheddar cheese.
- Bake 40 min. or until golden brown. Cool slightly. Makes 16 servings.
Notes
Variation: Make this Mexican-style by preparing as directed, using 1 can (11 oz.) whole kernel corn with chopped red and green peppers.