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
Directions:
1. HEAT oven to 350ºF. 2. MIX butter and cream cheese in large bowl until blended. Add next 4 ingredients; mix well. 3. POUR into 2-qt. casserole sprayed with cooking spray; top with Cheddar. 4. BAKE 45 to 50 min. or until knife inserted in center comes out clean. 5. Special Extra: 6. Add 2 sliced green onions to batter before pouring into prepared casserole. 7. Substitute: 8. Prepare using PHILADELPHIA Spicy Jalapeno Cream Cheese Spread.
