CORN SOUFFLE

Corn Souffle image

I was going through some of my past issues of the Kraft magazine and saw this recipe. It looks really good and I was surprised to see that I didn't find it on here so I thought I'd post it.

Provided by CookingONTheSide

Categories Corn

Time 55m

Yield 16 serving(s)

Number Of Ingredients 7

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Ingredients

2 tablespoons butter
1 (8 ounce) package cream cheese, cubed
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 1/2 ounce) package corn muffin mix
2 eggs, lightly beaten
1 cup cheddar cheese, shredded

Steps:

Preheat oven to 350 degrees.
Microwave butter in medium microwaveable bowl on high 30 seconds or until melted.
Add cream cheese, continue microwaving 15 seconds or until cream cheese is softened; stir until well blended.
Add both corns, the muffin mix and eggs; mix well.
Pour into greased 13x9-inch baking pan; sprinkle with cheese.
Bake 40 minutes or until golden brown.
Cool slightly.

Nutrition Facts : Calories 204.4, Fat 11.6, SaturatedFat 6.2, Cholesterol 53.6, Sodium 437.6, Carbohydrate 21, Fiber 1.9, Sugar 4.7, Protein 5.9

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