Southern-Style Spoon Bread

• 1 cup low-fat milk
• 1 pkg. (8-1/2 oz.) corn muffin mix
• 2 eggs
• 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1 can (8-1/4 oz.) cream-style corn (about 1 cup)
• 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 1 Tbsp. chopped fresh chives

1. Preheat oven to 375 degrees F. Spray 8-inch square baking dish or 2-qt.
2. casserole dish with cooking spray; set aside.
3. Bring milk just to boil in medium saucepan on medium heat.
4. Gradually add muffin mix, beating with wire whisk after each addition until well blended.
5. Cook 2 min.
6. or until thickened, stirring constantly.
7. Turn off heat.
8. Add eggs; beat until well blended.
9. Add sour cream; mix well.
10. Stir in corn, cheese and chives.
11. Pour evenly into prepared pan; smooth top.
12. Bake 30 min.
13. or until wooden toothpick inserted in center comes out clean.
14. Serve warm.

lowfat milk, corn, eggs, s, corn, milk, fresh chives

Taken from www.kraftrecipes.com/recipes/southern-style-spoon-bread-105232.aspx (may not work)