Classic Corn Casserole

By cecelia26_

Ingredients

• 2 pkg. (1 lb. each) frozen corn, thawed, divided
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/4 cup butter, softened
• 1/4 cup sugar
• 3 Tbsp. flour
• 1 cup half-and-half
• 6 eggs
• 1 Tbsp. CALUMET Baking Powder
• 1 cup chopped mixed green and red peppers

Details

Servings 16
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350ºF.
RESERVE 1 cup corn. Process remaining corn with all remaining ingredients except peppers in food processor until blended.
POUR into 13x9-inch pan sprayed with cooking spray; stir in peppers and reserved corn.
BAKE 50 to 55 min. or until toothpick inserted in center comes out clean. Let stand 10 min. before serving.



Kraft Kitchens Tips:
Special Extra
Add 4 sliced green onions to batter with the peppers and reserved corn.

Use Your Blender
You can use your blender to prepare the corn pudding batter, blending it in batches if necessary.