This light corn souffle with lots or corn and cheese is easy enough for weeknights and fancy enough for guests. Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese Mix butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well. Pour into 2-qt. casserole sprayed with cooking spray; top with Cheddar.
Preheat the oven to 350°F (180ºC). In a large bowl, whisk the eggs to combine the yolks with the whites. Add the corn, creamed corn, Jiffy corn muffin mix, sour cream, and butter to the bowl of eggs and mix with a rubber spatula until everything just combines.
Next, sprinkle all of the mozzarella cheese on top of the corn casserole souffle and bake it for about 25 minutes, or until the cheese is bubbly and golden brown on top. Finally, let it cool for a few minutes, then dish it out with a spoon and enjoy! This recipe for corn souffle will make about 6 large side dish servings.
Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess. Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth. Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form.