Corn Souffle
Ready In: 55 mins
Serves: 16
Ingredients
- 2 tablespoons butter
- 1 (8 ounce) package cream cheese, cubed
- 1 (15 1/4ounce) can whole kernel corn, drained
- 1 (14 3/4ounce) can cream-style corn
- 1 (8 1/2ounce) package corn muffin mix
- 2 eggs, lightly beaten
- 1 cup cheddar cheese, shredded
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off