Corn Souffle from PHILADELPHIA Cream Cheese

6 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    1 h 5 m
Recipe by  PHILADELPHIA Cream Cheese

“This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests.”

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Adjust Servings

Original recipe yields 16 servings



  1. Heat oven to 350 degrees F.
  2. Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
  3. Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
  4. Bake 45 to 50 min. or until knife inserted in center comes out clean.

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Reviews (6)

Rate This Recipe


It was awful. I followed directions perfectly. I was embarrassed to see that none of my guests would eat it. A waste of time and money.



" It was awesome. Wait to add the cheese until the final 15 minutes or it will burn." Sara

Laurie W

Laurie W

This corn souffle was ok. We have been on a corn bread kick lately and this is not one of the better recipes that we have made. Won't be making again.

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Amount Per Serving (16 total)

  • Calories
  • 189 cal
  • 9%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 20.9 g
  • 7%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 516 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

PHILADELPHIA Marble Brownies


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Classic ROKA Cheese Ball