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This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests.
Ingredients
- 2 tablespoons butter, melted
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can cream-style corn
- 1 (8.5 ounce) package corn muffin mix
- 2 eggs
- 1 cup KRAFT Shredded Cheddar Cheese
Directions
Step 1
Heat oven to 350 degrees F.
Step 2
Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well.
Step 3
Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
Step 4
Bake 45 to 50 min. or until knife inserted in center comes out clean.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 189 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat5g | 27% |
| Cholesterol47mg | 16% |
| Sodium516mg | 22% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber1g | 3% |
| Total Sugars3g | |
| Protein6g | |
| Vitamin C1mg | 7% |
| Calcium40mg | 3% |
| Iron1mg | 4% |
| Potassium78mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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