Corn Souffle

• 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
• 2 green onions, thinly sliced
• 1 cup KRAFT Shredded Cheddar Cheese

1. Heat oven to 350 degrees F.
2. Mix butter and cream cheese in large bowl until blended.
3. Add next 5 ingredients; mix well.
4. Pour into 2-qt.
5. casserole sprayed with cooking spray; top with cheddar.
6. Bake 45 to 50 min.
7. or until knife inserted in center comes out clean.

butter, philadelphia cream cheese, kernel corn, corn, corn, eggs, green onions, cheddar cheese

Taken from www.kraftrecipes.com/recipes/corn-souffle-107340.aspx (may not work)