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Corn Souffle Recipe

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This recipe for Corn Souffle, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Smith
Added: Tuesday, September 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. butter
1 pkg.(8oz.) Philadelphia Cream Cheeese,cubed
1 can (15 1/2 oz.) whole kernel corn , drained
1 can (14.75 oz.) cream style corn
1 pkg. (8.5 oz) corn muffin mix
2 eggs, lightly beaten
1 c Kraft Shredded Cheddar Cheese

Directions:
Directions:
Preheat oven to 350 . Microwave butter in medium microwaveable bowl on high 30 sec. or until melted

Add cream cheese; continue microwaving for 15 sec., or until cheese is softened. Stir until well blended. Add both corns, the muffin mix and eggs; mix well.

Pour into greased 13x9x2 inch baking pan; sprinkle with Cheddar cheese.

Bake 40 min. or until golden brown. Cool slightly.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
It's a great dish to bring to potlucks or barbecues because it goes with everything. Plus, pretty much everyone likes corn, so it always disappears.

 

 

 

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