Corn Souffle

Name: Corn Souffle
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

7 ingredients

7 steps

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.