Post by gayla on May 22, 2008 18:44:07 GMT -5
Easy Corn Souffle
2 TB butter or margarine
1 pkg. 8-oz. cream cheese
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (14 3/4 oz.) cream style corn
1 pkg. 8.5 oz. corn muffin mix
2 eggs, lightly beaten
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. In a microwavable bowl, melt butter on high for 30 seconds. Cut up cream cheese with melted butter and continue microwaving 15 seconds at a time until softened. Stir until well-blended. Add both corns, muffin mix, and eggs. Mix well. Pour into a greases 13 x 9 dish or pan. Sprinkle evenly with cheddar cheese. Bake 40 minutes or until brown. Cool slightly. Cut into 16 squares
2 TB butter or margarine
1 pkg. 8-oz. cream cheese
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (14 3/4 oz.) cream style corn
1 pkg. 8.5 oz. corn muffin mix
2 eggs, lightly beaten
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. In a microwavable bowl, melt butter on high for 30 seconds. Cut up cream cheese with melted butter and continue microwaving 15 seconds at a time until softened. Stir until well-blended. Add both corns, muffin mix, and eggs. Mix well. Pour into a greases 13 x 9 dish or pan. Sprinkle evenly with cheddar cheese. Bake 40 minutes or until brown. Cool slightly. Cut into 16 squares