Corn Souffle from PHILADELPHIA Cream Cheese


This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests.

Prep Time:
15 mins
Additional Time:
50 mins
Total Time:
1 hrs 5 mins
16 servings


  • 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


  1. Heat oven to 350 degrees F.

  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.

    close up view of Corn Souffle from PHILADELPHIA Cream Cheese in a glass baking dish

Special Extra:

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


Prepare using PHILADELPHIA Spicy Jalapeno Cream Cheese Spread.

Nutrition Facts (per serving)

189 Calories
10g Fat
21g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 189
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 27%
Cholesterol 47mg 16%
Sodium 516mg 22%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 6g
Vitamin C 1mg 7%
Calcium 40mg 3%
Iron 1mg 4%
Potassium 78mg 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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