Corn Souffle

Submitted by CookingONTheSide

"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."

 

• Ready In: 55mins
• Ingredients: 7
• Serves: 16

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

directions

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

Reviews

[Hippie2MARS]

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.

 

[Deb G]

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.