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Corn Souffle

Prep Time:

15 min

Total Time:

55 min

Makes:

16 servings

What You Need!

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, beaten

1 cup KRAFT Shredded Cheddar Cheese

Make It!

HEAT oven to 350ºF.

MICROWAVE butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in cream cheese. Microwave 15 sec. or until cream cheese is softened; stir until cream cheese is completely melted and mixture is well blended. Add next 4 ingredients; mix well.

POUR into 13x9-inch pan sprayed with cooking spray; top with Cheddar.

BAKE 40 min. or until golden brown. Cool slightly.

Kraft Kitchens Tips

Serving Suggestion

This dish is versatile enough to pair with your favorite barbecued meat, beef stew, chicken soup or even chili.

Special Extra

Add 2 sliced green onions along with the corns, muffin mix and eggs.

Mexican-Style Corn Souffle

Prepare as directed, substituting 1 can (11 oz.) whole kernel corn with chopped red and green peppers for the whole kernel corn.

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Rated

by cassandra1974 on 11/18/2009
" Easy, awesome side dish! A nice hybrid of corn bread and corn pudding. The kids loved it. Will make again and again."