Corn Souffle from PHILADELPHIA Cream Cheese |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests. 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 |
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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