Corn Souffle from PHILADELPHIA Cream Cheese

Corn Souffle from PHILADELPHIA Cream Cheese

1 Reviews

Prep: 15 min
Ready In: 1 hr 5 min

“This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests.” - by PHILADELPHIA Cream Cheese

Ingredients

2 tablespoons butter, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 (8.5 ounce) package corn muffin mix
2 eggs
1 cup KRAFT Shredded Cheddar Cheese

Adjust Servings

Adjust

Metric US

Original recipe yields 16 servings

Directions

Heat oven to 350 degrees F.
Mix butter and cream cheese in large bowl until blended. Add next 4 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.

Nutrition

Amount Per Serving (16 total)

Calories
189 cal
9%

Fat
10.3 g
16%

Carbs
20.9 g
7%

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Based on a 2,000 calorie diet

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Reviews (1)

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Verna

Mar. 25, 2013

"tried this yesterday and it was perfect; my family loved it..." See more"

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