Tuesday, June 11, 2013

CORN SOUFFLE WITH CREAM CHEESE

Even those this recipe has to cook for 45 minutes I have posted it on this quick fix recipes site because it takes very little of your time to prepare it for the oven.

2 tbsp butter, melted
1 brick (8-oz) cream cheese, cubed, softened
1 can  (15-16 oz) whole kernel corn, drained
1 can (15-oz) creamed-style corn
1 pkg (8 1/2-oz) cornbread/muffin mix
2 eggs
2 tbsp chopped chives or green onion
1 cup low-fat shredded cheddar cheese

Preheat oven to 350 degrees.
Spray a 2-quart baking dish with nonstick cooking spray.

In a large mixing bowl, mix the butter and cream cheese until well blended.

Add the two corns, cornbread mix, chives, and eggs; mix together well.

Pour the mixture into the prepared casserole dish.  Sprinkle the cheese over top of casserole.

Bake at 350 degrees for approximately 45 minutes or until a knife inserted in the center comes out clean.


This is basically a Kraft Foods recipe with a few of my minor changes.




No comments:

Post a Comment

Note: Only a member of this blog may post a comment.