CORN SOUFFLE

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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

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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