Cream Cheese Filled Corncakes

• 4 slices OSCAR MAYER Bacon, chopped
• 1 cup fresh or drained canned whole kernel corn
• 1/4 cup finely chopped green onion, divided
• 1/8 tsp. ground red pepper (cayenne)
• 3/4 cup milk
• 1 egg
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1 cup dry all-purpose baking mix for biscuits
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1. Cook bacon in medium skillet; drain.
2. Return bacon to skillet.
3. Stir in corn, 2 Tbsp.
4. of the onion and pepper.
5. Cook on medium heat until corn just begins to turn golden, stirring frequently.
6. Cool.
7. Mix milk, egg and mustard in large bowl with wire whisk until well blended.
8. Stir in baking mix until smooth; blend in corn mixture.
9. Ladle batter onto hot nonstick griddle or skillet, using rounded tablespoon of batter for each corncake.
10. Cook until bubbles form around edges; turn to brown other side.
11. Mix cream cheese and remaining 2 Tbsp.
12. onion until blended.
13. Spread 1 tsp.
14. onto each corncake.
15. Fold filled corncakes.
16. Serve immediately.

bacon, kernel corn, green onion, ground red pepper, milk, egg, poupon, baking mix for biscuits, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/cream-cheese-filled-corncakes-75275.aspx (may not work)