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Cornbread Souffle Recipe

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This recipe for Cornbread Souffle is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. butter
1 pkg. (8 oz.) Cream Cheese, cubed
1 can (15-1/4 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 cup Shredded Cheddar Cheese
Directions:
Directions:
PREHEAT oven to 350ºF. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, muffin mix and eggs; mix well.
POUR into greased 13x9-inch baking pan; sprinkle with Cheddar cheese.
BAKE 40 min. or until golden brown. Cool slightly.
Personal Notes:
Personal Notes:
I make this to go along with chili and stew.

 

 

 

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