2 T. butter
1 (8 oz) pkg. cream cheese
1 can whole kernel corn, drained
1 can cream style corn
1 pkg. jiffy corn muffin mix
2 eggs slightly beaten
1 c. shredded cheese
Preheat over to 350. Microwave butter in medium microwaveable bowl on high for 30 seconds or until melted. Add cream cheese, continue microwaving 15 seconds or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix, and eggs; mix well. Pour into greased 13 x 9-inch baking pan; sprinkle with cheddar cheese. Bake 40 minutes or until golden brown. Cool slightly.
That's it. It's so easy and delicious!!! :-) I'm not the best cook at all but I have been trying hard lately!
On a completely different subject . . . I got an exciting surprise in the mail yesterday! I love me some Coach Bags and I had a card in the mail from Coach. When I opened it up it had a $100 GIFT CARD! Woop Woop! I see a new Coach bag in my future!!!
OH that sweet! I think you have a cute blog. I recently won award for Stylish Blogger Award and I am passing it to you! Congratulations!
ReplyDeleteCheck the details at : http://shareenadean.blogspot.com
Happy Blogging!!
Awww! Thank you Shareena!!! :-) I'm excited! It's my first award!!
ReplyDeleteHi Jessica,
ReplyDeleteYour Corn Souffle would make a really delicious side dish. I would like to invite you to bring a dish to my Full Plate Thursday. Thank you for sharing and you have a great week!
That recipe sounds fantastic! I def. want to try it! How awesome you got a coach gift card too!
ReplyDeleteohh this has made me super hungry now! haha x
ReplyDeleteI never would have imagined mixing cream cheese and corn! Going to have to try this!
ReplyDelete