Corn Souffle

By brandymarshall

Ingredients

• 2 Tbsp. butter, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 1 can (15-1/4 oz.) whole kernel corn, drained
• 1 can (14.75 oz.) cream-style corn
• 1 pkg. (8.5 oz.) corn muffin mix
• 2 eggs
• 1 cup KRAFT Shredded Cheddar Cheese

Preparation

Step 1

HEAT oven to 350ºF.

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.

BAKE 45 to 50 min. or until knife inserted in center comes out clean.