Main dishes

Corn Souffle

photo by:

kraft

Though this hot souffle 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 ...read more

time

prep:

15 min

total:

55 min

servings

total:

16 servings

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What You Need

Tbsp. butter

pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

can (15-1/4 oz.) whole kernel corn, drained

can (14.75 oz.) cream-style corn

pkg. (8.5 oz.) corn muffin mix

eggs, beaten

cup KRAFT Shredded Cheddar Cheese

Make It

HEAT oven to 350ºF.

MICROWAVE butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in cream cheese. Microwave 15 sec. or until cream cheese is softened; stir until cream cheese is completely melted and mixture is well blended. Add next 4 ingredients; mix well.

POUR into 13x9-inch pan sprayed with cooking spray; top with Cheddar.

BAKE 40 min. or until golden brown.

Kraft Kitchens Tips

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Special Extra

Add 2 sliced green onions to batter before pouring into pan.

Mexican-Style Corn Souffle

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

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Jaye778

posted:1/30/2012

I liked this. It was simple to make and inexpensive. The only issue was the texture. It was very mushy in the middle and dryer on the ends. I didn't mind the taste either way but I wasn't sure how it was suppossed to be. I liked the cheese but may try it without next time.

dals1959

posted:12/16/2011

soooo easy and soooo delicious. a perfect side dish to bring to a pot luck or to serve with a holiday dinner. it's a winner!

a cook

posted:12/2/2011

I made this for the first time on thanksgiving day and I LOVED IT!!! I used Betty Crocker Cornbread & Muffin mix. It comes out so moist. Also I dont add the Chesee and it taste wonderful.

linastone

posted:10/18/2011

So good! Creamy and reheats great. I always add a touch of milk to this recipe; makes it less dry.

HI-Gerry

posted:10/14/2011

I have made this recipe on numerous outing and every time I brought home an empty dish. one question can it be prepared before hand up till the baking and refrigerate it and bake later?

a cook