Corn Souffle from PHILADELPHIA Cream Cheese recipe

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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

Nutrition Info

188.9 calories
carbohydrate: 20.9 g
cholesterol: 47.3 mg
fat: 10.3 g
fiber: 0.9 g
protein: 5.6 g
saturatedFat: 5.3 g
servingSize: -
sodium: 516 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

16 servings

Recipe Note

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

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