Corn Souffle from PHILADELPHIA Cream Cheese

This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests.

side-dishamerican

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Prep Time: 15 minutes

Total Time: 65 minutes

Servings: 16

Nutritional Information

Calories:189 kcal

Carbohydrate:21 g

Cholesterol:47 mg

Fat:10 g

Dietary Fiber:1 g

Protein:6 g

Saturated Fat:5 g

Sodium:516 mg

Sugar:3 g

Unsaturated Fat:0 g

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

Instructions

Step 1
Heat oven to 350 degrees F.
Step 2
Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
Step 3
Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
Step 4
Bake 45 to 50 min. or until knife inserted in center comes out clean.

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