Corn Soufflé

Corn Soufflé
Boston Market

"This corn soufflé is so simple to make and will get you an unbelievable amount of compliments from your family and friends. The cheese topping is to die for!" — Julie Benz

6
Servings
249
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  butter, melted
  • 8  Ounces  cream cheese, cubed and softened
  • large side container Boston Market Sweet Corn
  • 8.5  Ounces  corn muffin mix
  • eggs
  • 1/2  Cup  milk
  • green onions, thinly sliced
  • 1/3  Cup  shredded Cheddar cheese

Directions

Heat oven to 350 degrees. Stir the melted butter and cream cheese in large bowl until blended. Add sweet corn, corn muffin mix, eggs, milk, and onions; mix well.

Pour into a greased 8-cup casserole dish. Bake 45 to 50 minutes or until golden brown.

Remove from oven and top with the Cheddar cheese. Return to oven 5-10 minutes, or until cheese is melted.

Nutritional Facts

Total Fat
7g
10%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
7mg
2%
Carbohydrate, by difference
41g
32%
Protein
5g
11%
Vitamin A, RAE
36µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
109mg
11%
Choline, total
5mg
1%
Fiber, total dietary
3g
12%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Phosphorus, P
317mg
45%
Selenium, Se
2µg
4%
Sodium, Na
593mg
40%
Water
54g
2%
Zinc, Zn
1mg
13%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.