Corn Souffle

Name: Corn Souffle
Ingredients: 2 tablespoons butter, melted; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened; 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; 1 cup KRAFT Shredded Cheddar Cheese

7 ingredients

8 steps

Ingredients

2 tablespoons butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
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
1 cup KRAFT Shredded Cheddar Cheese

Directions

1

HEAT oven to 350°F.
2

MIX butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
3

POUR into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
4

BAKE 45 to 50 min. or until knife inserted in center comes out clean.
5

Special Extra:
6

Add 2 sliced green onions to batter before pouring into prepared casserole.
7

Substitute:
8

Prepare using PHILADELPHIA Spicy Jalapeno Cream Cheese Spread.