Cheesy Corn Souffle

Hey everyone!

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 eggs
-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!

Savor it!
love, rue