Corn Soufflé
Corn Soufflé is a hor d'oeuvre that serves 16. For 46 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 12g of fat, and a total of 200 calories. 219 people were glad they tried this recipe. This recipe from Kraft Recipes requires shredded cheddar cheese, canned corn, corn muffin mix, and cream cheese. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. With a spoonacular score of 20%, this dish is not so spectacular. Try Chocolate Soufflés for Two, Apple Souffl㩠Cake, and Frozen Chocolate "Soufflés for similar recipes.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
2 Tbsp. butter, melted
1 can (14.75 oz.) cream-style corn
1 pkg. (8.5 oz.) corn muffin mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
2 eggs
2 green onions, thinly sliced
1 cup KRAFT Shredded Cheddar Cheese
1 can (15-1/4 oz.) whole kernel corn, drained
Equipment:
oven
bowl
knife
Cooking instruction summary:
Heat oven to 350F. Mix butter and cream cheese in large bowl until blended. Add next 5 ingredients; mix well. Pour into 2-qt. casserole sprayed with cooking spray; top with cheddar. Bake 50 to 55 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
Step by step:
1. Heat oven to 350F.
2. Mix butter and cream cheese in large bowl until blended.
3. Add next 5 ingredients; mix well.
4. Pour into 2-qt. casserole sprayed with cooking spray; top with cheddar.
5. Bake 50 to 55 min. or until knife inserted in center comes out clean.
6. Let stand 10 min. before serving.
Nutrition Information:
covered percent of daily need
