Corn Souffle From Philadelphia Cream Cheese - cooking recipe

Ingredients

2 tablespoons butter, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed, softened
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 (8.5 ounce) package corn muffin mix
2 eggs
1 cup KRAFT Shredded Cheddar Cheese

Preparation

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