Corn Souffle

Corn Soufflé

2 Tbsp. butter
1 pkg. (8 oz.) Cream Cheese, cubed
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, lightly beaten
1 cup Shredded Cheddar Cheese (the cheese I used also had sun dried tomatoes and jalapenos mixed in)

PREHEAT oven to 350ºF. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, muffin mix and eggs; mix well.

POUR into greased 13x9-inch baking pan; sprinkle with Cheddar cheese.

BAKE 40 min. or until golden brown. Cool slightly.