Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Corn Souffle Recipe
    Lost? Site Map

    Corn Souffle

    Corn Souffle. Photo by Deb G

    1/1 Photo of Corn Souffle

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Lainey6605's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Microwave butter in medium microwaveable bowl on high 30 seconds or until melted.
    3. 3
      Add cream cheese, continue microwaving 15 seconds or until cream cheese is softened; stir until well blended.
    4. 4
      Add both corns, the muffin mix and eggs; mix well.
    5. 5
      Pour into greased 13x9-inch baking pan; sprinkle with cheese.
    6. 6
      Bake 40 minutes or until golden brown.
    7. 7
      Cool slightly.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on August 31, 2010

      55

      Absolutely scrumptious! The only changes I made were to use a can of Mexicorn in place of the whole kernel corn and I added a bit of the cheese to the mixture. I cooked it in a covered round casserole dish for about 10 minutes more than the recipe specifies, removing the cover for the last 5 minutes or so. I took this dish to a potluck and it was GONE in no time! Great recipe...thanks for sharing! I will definitely be making this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2009

      55

      We loved this! Very comforting on a chilly night. Served as part of a vegetarian meal including black beans. Plan to freeze some of it to see how it does and will update after reheating then. Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Corn Souffle

    Serving Size: 1 (98 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 204.4
     
    Calories from Fat 104
    50%
    Total Fat 11.5 g
    17%
    Saturated Fat 6.2 g
    31%
    Cholesterol 53.5 mg
    17%
    Sodium 437.5 mg
    18%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.7 g
    18%
    Protein 5.8 g
    11%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites