Comida Kraft
Recipe Box

Corn Soufflé

No referer *
Corn Soufflé is rated 4.4855072463768115 out of 5 by 138.
Prep Time
15
min.
Total Time
1
hr.
5
min.
Servings

16 servings, 1/2 cup each

Though this hot soufflé can be assembled in just minutes, the result is so beautiful and flavorful that your guests will think you worked on it for hours! Reminiscent of homestyle cornbread, but even more moist and fluffy, it's the perfect side dish for any special dinner.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Mix butter and cream cheese in large bowl until blended. Add next 5 ingredients; mix well.
  • Pour into 2-qt. casserole sprayed with cooking spray; top with cheddar.
  • Bake 45 to 50 min. or until knife inserted in center comes out clean.

Serving Suggestion

This versatile side is the perfect dish to serve with barbecued meat, beef stew, chicken soup or chili.

Substitute

Substitute 1 tub (8 oz.) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread for the softened cubed cream cheese.

Mexican-Style Corn Soufflé

Prepare as directed, substituting 1 can (11 oz.) whole kernel corn with chopped red and green peppers for the regular whole kernel corn.

Servings

  • 16 servings, 1/2 cup each

Nutritional Information

Serving Size 16 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 190
Total fat 11g
Saturated fat 6g
Cholesterol 55mg
Sodium 360mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 6g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from After making this dish, I thought I'd made a mistake. After making this dish, I thought I'd made a mistake. No, I followed directions word for word. The dish seemed soggy, not like a cornbread, but more of something one would eat with a spoon. It could be the cornbread mix I used, but was the correct size. It seems to need a bit of flour or more cornbread mix or something. Reluctant to try this again as it called for several dollars more ingredients, and yet will not be eaten. The family gave it thumbs down. My apologies.
Date published: 2007-10-12
Rated 5 out of 5 by from I have made this recipe twice and it was FANTASTIC. I have made this recipe twice and it was FANTASTIC. I ate both batches by myself. The sweetness from the corn is perfect and the cream cheese and creamed corn make it moist and fluffy. The first time, I made it in my toaster oven and I had some leftover batter which I popped in the microwave in a silicone cupcake pan for 2-3 mins and it cooked just fine that way too (no cheese on top of that one - really doesn't need it anyway).
Date published: 2007-10-04
Rated 2 out of 5 by from I have been looking for a cornbread recipe with corn in it, and so I was delighted to try this... I have been looking for a cornbread recipe with corn in it, and so I was delighted to try this recipe. However, I wasn't impressed. The dish wasn't very thick and had more of a cream-cheese consistency than a bread consistency. Perhaps I was expecting too much... I also used fat free cream cheese instead of regular, so that may have impacted things. Nevertheless, I won't be trying this recipe again.
Date published: 2007-09-15
Rated 5 out of 5 by from I just made this recipe and OMG! I just made this recipe and OMG!!!!! It's sooo good. The recipe is for 16 people, we are a family of 3 and ate 1/2 of it. I served it with Pork Schnitzel (German Breaded Pork Chop) and mushroom gravy. It looks so pretty but my son got a big chunk before I took a pic. LOL So now I have to make it again so I can take a picture and post it here.
Date published: 2013-11-23
Rated 2 out of 5 by from This corn souffle was more moist then any other similar recipe that i have had before, but it seemed... This corn souffle was more moist then any other similar recipe that i have had before, but it seemed like it was missing something. I would make again for my family they enjoyed it but probably not for me. Let me know if anyone thinks of adding something else, maybe add the fiesta corn next time.
Date published: 2007-09-20
Rated 3 out of 5 by from I liked this very well. I liked this very well. Husband did not. I used mexican corn instead of regular. I added red onion and jalepeno. I also added cheese in last 10 minutes of baking. It was very good in my opinion, husband wanted it to be corn bread. Probably won't make again because it is just the 2 of us...
Date published: 2007-09-23
Rated 5 out of 5 by from My family loved this! My family loved this! It's the perfect combo of sweet, cheesy, and corn-y. It'll become my much-looked-for, finally-found new cornbread recipe. The texture is denser than regular cornbread, so it won't be for crumbling into soups, but it's a great side. Even my 15-month old ate it up!
Date published: 2007-09-11
Rated 5 out of 5 by from VERY similar to a recipe my grandmother-in-law makes at the holidays that I LOVE. VERY similar to a recipe my grandmother-in-law makes at the holidays that I LOVE. This one is much better for you, though. The only thing we did different was mix the cheese into the batter (b/c that's how it's done in our original recipe). I'll definitely be making this again soon!
Date published: 2008-10-28
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