884 - Cream Cheese Corn Soufflé #
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
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884 - Cream Cheese Corn Soufflé #
(by Shirley McNevich)
2 TBSP butter
1 - 8oz. Philadelphia cream cheese (cut into small cubes)
1 - 15.25oz. can DelMonte whole kernel corn (drained)
1 - 14.75oz. can DelMonte cream style corn
1 - 8.5oz. package Jiffy corn muffin mix
2 eggs
1 cup shredded cheddar cheese
Put butter in a microwave safe bowl and microwave on high until melted. Remove from microwave and add cream cheese cubes--return to microwave and microwave on high for 15-20 seconds. Remove from microwave--stir until smooth. Add drained whole kernel corn and the cream style corn to the cream cheese mixture--stir. Place eggs in a cup--beat. Add beaten eggs and muffin mix to the corn mixture--stir. Grease a 9 x 13 baking dish--pour entire mixture into the baking dish. Bake at 350 degrees for 30 minutes--remove from oven, sprinkle shredded cheddar cheese on top and return to oven--bake 10 more minutes.
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