Corn Soufflé

Serving Size: 16
Prep Time:
Total Time:


  • 1 Tbsp butter, melted
  • 8 Ounce PHILADELPHIA Cream Cheese, cubed, softened
  • 1 Can whole kernel corn, drained
  • 1 (14.75 oz.) cream-style corn
  • 1 package corn muffin mix
  • 2 eggs
  • 1 cup KRAFT shredded cheddar cheese


  1. HEAT oven to 350ºF.
  2. MIX butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
  3. POUR into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
  4. BAKE 45 to 50 min. or until knife inserted in center comes out clean.


Special Extra:
Add 2 sliced green onions to batter before pouring into prepared casserole.

Prepare using PHILADELPHIA Spicy Jalapeno Cream Cheese Spread.