need a recipe for corn souffle that has cream cheese and jiffy corn mix in it..no sour cream help!!!?

Cream Cheese Corn Soufflé

2 TBSP butter

1 - 8oz. Philadelphia cream cheese (cut into small cubes)

1 - 15.25oz. can DelMonte whole kernel corn (drained)

1 - 14.75oz. can DelMonte cream style corn

1 - 8.5oz. package Jiffy corn muffin mix

2 eggs

1 cup shredded cheddar cheese

Put butter in a microwave safe bowl and microwave on high until melted. Remove from microwave and add cream cheese cubes--return to microwave and microwave on high for 15-20 seconds. Remove from microwave--stir until smooth. Add drained whole kernel corn and the cream style corn to the cream cheese mixture--stir. Place eggs in a cup--beat. Add beaten eggs and muffin mix to the corn mixture--stir. Grease a 9 x 13 baking dish--pour entire mixture into the baking dish. Bake at 350 degrees for 30 minutes--remove from oven, sprinkle shredded cheddar cheese on top and return to oven--bake 10 more minutes.

Corn Souffle Recipe Jiffy

Corn Souffle Jiffy

Corn Souffle – A Thanksgiving tradition

1 can corn

4 Tbsp flour

2 Tbsp sugar

3 eggs

¾ cp milk

Stir the corn, flour and sugar together. Beat the eggs with a mixer on high speed for 3 minutes. Add the milk and the corn mixture. Stir just until blended. Spray a small oven proof dish with cooking spray. Pour in the egg/corn mixture. Bake in a 325* oven for 45 minutes. When you take it from the oven it may be a bit jiggly in the middle but it will set up as it cools a bit.

If you double the recipe use a shallow baking dish rather than a bowl. If it’s to thick it won’t cook in the middle before it burns on the bottom.

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this should do the trick