Rising of the Corn

Corn Souffle

Made: September 29, 2012

Ingredients
- 2 tablespoons butter
- 1 8oz package cream cheese, cubed
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 1 package corn muffin mix
- 2 eggs, beaten
- 1 cup shredded cheddar cheese

Directions
- Heat oven to 350 F
- Microwave butter in medium microwavable bowl on high 30 seconds or until melted
- Stir in cream cheese
- Microwave 15 seconds or until cream cheese is softened
- Stir until cream cheese is completely melted and mixture is well blinded
- Add corns, muffin mix & eggs; mix well
- Pour into a 13x9in greased pan
- Top with cheddar
- Bake 40 minutes or until golden brown
- Cool slightly

I accidentally melted my cream cheese, but it made it easier to mix with the butter. Overall, I really enjoyed this dish!

(Recipe used: Kraft Quick & Simple Sides)