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Corn Soufflé

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Rate this recipe 4.5/5 (24 Votes)

Ingredients

  • 2 Tbsp. butter, melted
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
  • 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
  • 2 green onions, thinly sliced
  • 1 cup KRAFT Shredded Cheddar Cheese

Details

Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350ºF.

MIX butter and cream cheese in large bowl until blended. Add next 5 ingredients; mix well.

POUR into 2-qt. casserole sprayed with cooking spray; top with cheddar.

BAKE 45 to 50 min. or until knife inserted in center comes out clean.

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