This is a great and easy recipe to bring along...
What You Need!
2 Tbsp. butter
1 pkg. (8 oz.) PHILADELPHIA 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, beaten
1 cup KRAFT Shredded Cheddar Cheese
2 Tbls sugar - optional
Make It!
HEAT oven to 350ºF.
MICROWAVE butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in cream cheese. Microwave 15 sec. or until cream cheese is softened; stir until cream cheese is completely melted and mixture is well blended. Add next ingredients; mix well.
POUR into 13x9-inch pan (or use smaller pan for thicker bread) sprayed with cooking spray
BAKE 40 min. or until golden brown. Cool slightly.
Enjoy!
MICROWAVE butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in cream cheese. Microwave 15 sec. or until cream cheese is softened; stir until cream cheese is completely melted and mixture is well blended. Add next ingredients; mix well.
POUR into 13x9-inch pan (or use smaller pan for thicker bread) sprayed with cooking spray
BAKE 40 min. or until golden brown. Cool slightly.
Enjoy!
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