Corn Souffle from PHILADELPHIA Cream Cheese
Ingredients
- 2 tablespoons butter, melted
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can cream-style corn
- 1 (8.5 ounce) package corn muffin mix
- 2 eggs
- 1 cup KRAFT Shredded Cheddar Cheese
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Instructions
- Heat oven to 350 degrees F.
- Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
- Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
- Bake 45 to 50 min. or until knife inserted in center comes out clean.
Source
Original recipe: View Original