I know this is a little late, but I made this for Thanksgiving this year, along with my traditional apple pie (check out other posts for how to make the pie!), though I think this would go well with almost any holiday meal. This was super easy to throw together and is amazingly delicious, moist, and cheesy. It got rave reviews and I was so glad to have an opportunity to make it for so many people! Let's get started.
|Your super-simple arsenal- cream cheese, butter, eggs, cheese, corn, muffin mix, and green onions|
|Start out by creaming together your butter and cream cheese.|
|Mix in the whole kernel corn and creamed corn.|
|Add in your muffin mix and stir well.|
|Mix in your eggs...|
|Then mix in the green onions and cheese.|
|Pour mixture into a greased pan (this is a double batch in a 9x13'').|
|Then cover the top in cheese. Yumm!|
Cheesy Corn Souffle
-2 tablespoons butter, softened
-1 (8 oz.) package cream cheese or neufchâtel, softened
-1 can whole corn, drained
-1 can creamed corn
-1 (8.5 oz.) package corn muffin mix
-2 green onions, thinly sliced
-1 cup shredded cheddar, 1/4 cup mixed in, 3/4 cup on top
Cream together butter and cream cheese. Mix in corn, then muffin mix. Add the eggs and mix well. Season with a little salt and pepper, then stir in the green onions and cheese.
Top with the remaining cheese.
Bake in a greased 2 qt. casserole at 350 F for 45-50 minutes, or until a toothpick comes out clean.
|And here it is finished- nice browned cheese on top, creamy and fluffy in the middle- sorry I don't have more pics, at this point the dish went through reheating, then got chowed down on by a big group of people!|