Corn Soufflé


2-TBS Butter

1-pkg. (8oz.) Cream Cheese, cubed

1-15 ¼ oz. can Whole Kernel Corn

1-14.75 oz. can Cream Style Corn

1-pkg. (8.5oz.) Corn Muffin Mix

2 –Eggs, lightly beaten

1-cup Shredded Cheddar Cheese


Preheat the oven to 350 degrees F.

Microwave butter in medium bowl until melted. Add cream cheese; continue microwaving until cream cheese is softened; stir until blended. Add both corns, the muffin mix and eggs; mix well.

Pour into greased 13×9-inch baking pan; sprinkle with cheddar cheese.

Bake 40 minutes or until golden brown. Cool slightly.

Add a few dashes of hot sauce before baking for an extra “krazy” kick.

Serves 16

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