Corn Souffle
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.