Name: Corn Souffle
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 2 tbsp butter; 8 oz cream cheese, cubed; 1 can (15 oz.) whole kernel corn, drained; 1 can (15 oz.) cream-style corn; 1 package (8.5 oz.) corn muffin mix; 2 eggs, lightly beaten; 1 cup shredded cheddar cheese

Recipe from Cary Yudes

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Corn Souffle

Courses: Side Dishes

Difficulty: Intermediate Prep Time 35 mins Cook Time 40 mins

Cooking Temp: 350 F Servings: 16

Ingredients

2 tbsp butter
8 oz cream cheese, cubed
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) cream-style corn
1 package (8.5 oz.) corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees. Microwave butter in medium bowl on high 30 seconds or until melted. Add cream cheese; continue microwaving 15 seconds or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well. Pour into greased 9 x 13 inch baking pan; sprinkle with cheddar cheese. Bake 40 minutes or until golden brown. Cool slightly.