Saturday, October 6, 2007

Corn Souffle (Cornbread)

2 Tbsp. Butter
1 pkg. cream cheese, cubed
1 can (15 1/4 oz.) whole kernel corn, drained
1 can (14.75oz) cream-style corn
1 pkg. corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese

Preheat oven to 350*F. Microwave butter in medium 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, the muffin mix and eggs; mix well.
Pour into greased 13#9- inch baking pan; sprinkle with cheddar cheese.
Bake 40 mins. or until golden brown. Cool slightly. Makes 16 servings

Variation: For a Mexican style add a can of green chilies.

No comments: