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Corn Souffle from PHILADELPHIA Cream Cheese

Corn Souffle from PHILADELPHIA Cream Cheese

  • Prep

    15 m
  • Ready In

    1 h 5 m
PHILADELPHIA Cream Cheese

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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

samf88
1

samf88

6/20/2014

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

Gracie_B
1

Gracie_B

5/13/2014

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.

Vanessa
0

Vanessa

10/8/2014

I am FAR from a cook at home. All I can do is saute vegetables and scramble eggs, my husband does the rest. My mom made this for him one time and he loved it. I started to make it. It is easy and tastes great! The only thing is there can be no clumps of cream cheese or it won't taste right.

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