Cheesy Cornbread Bake

• 1 qt. frozen whole kernel corn, thawed, drained
• 2 cups Canned cream-style corn
• 3-1/2 cups cornbread mix
• 4 each eggs, beaten
• 1/2 cup green onions, sliced
• 1/2 cup Unsalted butter, melted
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 cups sour cream
• 2 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

1. Mix whole kernel corn, cream-style corn, cornbread mix, eggs, onions, butter, salt and pepper in large bowl until well blended.
2. Add sour cream and process cheese; stir gently until well blended.
3. Spread into well greased full steamtable pan (or 1/3 hotel pan for trial recipe).
4. Bake in 325F-convection oven for 20 to 25 minutes or until top is golden brown and bread begins to pull away from sides of pan.
5. Cool slightly.
6. Cut into 2-inch squares to serve.

kernel corn, corn, cornbread mix, eggs, green onions, unsalted butter, salt, pepper, sour cream, chedasharp

Taken from www.kraftrecipes.com/recipes/-1724.aspx (may not work)