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Thursday, December 11, 2008

Corn Souffle From Kraft



I made this at Thanksgiving and am JUST getting around to posting it. I got this recipe from my Kraft Foods and Family Magazine. Which is a really good magazine if I do say so myself!

I love to make this when Im making chili, soups, chicken and dumplings...u get the idea.
2 TBS Butter

1 8oz pack of Cream Cheese

1 Can Whole Kernel Corn, drained

1 can Cream-Style Corn

1 pkg Corn Muffin Mix

2 eggs, lightly beaten

1 cup Kraft Shredded Cheddar Cheese


Preheat to 350


Microwave butter on high for 30 seconds


Add Cream Cheese and heat for an additional 15 seconds


Add both Corns, muffin mix, and eggs- Mix Well


Pour into a greased 13x9 inch baking pan. Sprinkle w/ the Cheddar Cheese


Bake 40 minutes or until golden brown. (I usually bake it for a little longer)

1 comment:

Lissaloo said...

This looks really good, I am gong to give it a try :)