28
May
Posted on 2009 under Side Dish |
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Looking for a dish that is versatile enough to pair with your favorite barbecued meat, beef stew, chicken soup or even chili? This Corn Soufflé is it! For a special bonus, you can even add ¼ cup of sliced green onions along with the corn, muffin mix and eggs.
| 2 Tbsp. butter |
| 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed |
| 1 can (15-1/4 oz.) whole kernel corn, drained |
| 1 can (14.75 oz.) cream-style corn |
| 1 pkg. (8.5 oz.) corn muffin mix |
| 2 eggs, lightly beaten |
| 1 cup KRAFT Shredded Cheddar Cheese |
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| PREHEAT oven to 350ºF. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, muffin mix and eggs; mix well. |
| POUR into greased 13×9-inch baking pan; sprinkle with Cheddar cheese. |
| BAKE 40 min. or until golden brown. Cool slightly. |
by lily and katia, on November 26 2009 @ 12:17 pm
mmmmm it was so good my family ate it all not a crumb left