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
Tasted great. Needs more cooking time. I baked mine for one hour and turned out perfect. Kids loved it!!
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.
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.
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.
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
This was really tasty and rich. I made it for our Thanksgiving feast. Funny that my niece brought over the same dish! She said she got the recipe and her family eats it all the time now. I made mine with non-fat cream cheese and it was still rich as can be.
* 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
Muffins are great for breakfast, with coffee, or just as a snack on the go.
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