Lunch: Corn Soufflé
This soufflé assembles in minutes, but the result is so flavorful that your guests will think you worked for hours!
Ingredients
2 tbsp. butter
1 package PHILAELPHIA Cream Cheese
1 can whole kernal corn
1 can cream-style corn
1 package corn muffin mix
2 eggs
1 c. KRAFT Shredded Cheddar Cheese
Instructions
Heat oven to 350 degrees F.
Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
Pour into 2-quart casserole sprayed with cooking spray; top with Cheddar.
Bake 45 to 50 minutes or until knife inserted in center comes out clean.
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Nutrition Facts
Serving Size: 16
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
