Search thousands of recipes reviewed by home cooks like you.

Corn Souffle from PHILADELPHIA Cream Cheese

Corn Souffle from PHILADELPHIA Cream Cheese

  • Prep

  • Ready In

PHILADELPHIA Cream Cheese

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

samf88
3
6/20/2014

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

Vanessa
1
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.

Gracie_B
1
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.