Recipe by PHILADELPHIA Cream Cheese
"This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests."
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1 (8 ounce) package
PHILADELPHIA Cream Cheese, cubed, softened
1 (15.25 ounce) can
whole kernel corn, drained
1 (14.75 ounce) can
1 (8.5 ounce) package
corn muffin mix
KRAFT Shredded Cheddar Cheese
" It was awesome. Wait to add the cheese until the final 15 minutes or it will burn." Sara
It was awful. I followed directions perfectly. I was embarrassed to see that none of my guests would eat it. A waste of time and money.
I am FAR from a cook at home. All I can do is saute vegetables and scramble eggs, my husband does the rest. My mom made this for him one time and he loved it. I started to make it. It is easy and tastes great! The only thing is there can be no clumps of cream cheese or it won't taste right.
This corn souffle was ok. We have been on a corn bread kick lately and this is not one of the better recipes that we have made. Won't be making again.
Tasted great. Needs more cooking time. I baked mine for one hour and turned out perfect. Kids loved it!!
Mine took a little longer to bake, but it was likely the pan I made it in. Family loved it and so simple to make.
tried this yesterday and it was perfect; my family loved it
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Souffle from PHILADELPHIA Cream Cheese
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 93
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