Corn Souffle

By melanieroe

Prep Time: 15 min
Total Time: 55 min

Nutrition Information
Calories 200 Total fat 11 g Saturated fat 6 g Cholesterol 55 mg Sodium 360 mg Carbohydrate 20 g Dietary fiber 1 g Sugars 6 g Protein 5 g Vitamin A 8 %DV Vitamin C 4 %DV Calcium 8 %DV Iron 4 %DV

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, beaten
• 1 cup KRAFT Shredded Cheddar Cheese

Details

Servings 16
Adapted from kraftfoods.com

Preparation

Step 1

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.