Thursday, September 13, 2007

Corn Souffle


  • 2 Tbsp. butter
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
  • 1 can (15-1/4 oz.) whole kernel corn, drained
  • 1 can (14.75 oz.) cream-style corn
  • 1 pkg. (8.5 oz.) corn muffin mix
  • 2 eggs, lightly beaten
  • 1 cup KRAFT Shredded Cheddar Cheese
PREHEAT oven to 350ºF. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, muffin mix and eggs; mix well.
POUR into greased 13x9-inch baking pan; sprinkle with Cheddar cheese.
BAKE 40 min. or until golden brown. Cool slightly.

2 comments:

A. said...

A coworker made this delicious dish for a potluck last week and I had to make it again last night!

He used 8 oz. of sour cream instead of the cream cheese. I really couldn't taste the difference.

The recipe I found from Kraft Foods said you could make this dish 'Mexican' by using Mexican corn in place of the regular canned corn. It comes with bits of peppers in it. Might be good.

M said...

My love for this dish runs very deep. Made it last night and I will make it for the rest of my life. Yum-my!