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1 pkg(8 oz) cream cheese
2 can(s)whole kernal corn, drained
1 pkg(8.5 oz) jiffy corn muffin mix
2eggs, slightly beaten
1 cshredded cheddar cheese
How to Make Corn Souffle Cornbread
- Preheat oven to 350.
- Microwave butter in medium bowl on high for 30 sec or until melted. Add cream cheese to butter in bowl and microwave for additional 15 to 30 secs or until cream cheese is softened; stir well until blended.
- Add corn, muffin mix and eggs; mix well. Pour into greased 13X9 baking dish and bake for 40 mins or until golden brown then remove and ad cheddar cheese and bake an addition 15 mins Cool slightly.