Corn Souffle
INGREDIENTS
  • Servings: 16
  • 2 Tbsp. butter
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
  • 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, lightly beaten
  • 1 cup KRAFT Shredded Cheddar Cheese
DIRECTIONS
  1. Preparation:
  2. PREHEAT oven to 350ºF. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, muffin mix and eggs; mix well.
  3. POUR into greased 13x9-inch baking pan; sprinkle with Cheddar cheese.
  4. BAKE 40 min. or until golden brown. Cool slightly. Serves 16.