- 4 ounces PHILADELPHIA Cream Cheese, softened
- 3/4 cup milk
- 3 eggs, beaten
- 1 (15.5 ounce) can whole kernel corn, drained
- 1 (15 ounce) can cream-style corn
- 1 (8.5 ounce) package corn muffin mix
- 1 cup KRAFT Shredded Cheddar Cheese
- Preheat oven to 375 degrees F. Whisk cream cheese and milk until smooth. Stir in remaining ingredients until well blended.
- Pour into 13×9-inch baking dish sprayed with cooking spray.
- Bake 34 to 36 min. or until golden brown.