- 1 (8.5 ounce) package corn muffin mix
- 1 cup sour cream
- 3 eggs, slightly beaten
- 1/2 cup sugar
- 1 (15 ounce) can cream-style corn
- 1 (8 ounce) container PHILADELPHIA® Whipped Cream Cheese
- 1 (30 ounce) package Ore-Ida® Shredded Hash Brown Potatoes
- Preheat oven to 350 degrees F.
- In a medium bowl, mix corn muffin mix, sour cream, eggs, sugar, creamed corn, and cream cheese together. Once blended well, fold in hash brown potatoes.
- Pour mix into a 9″ x 13″ pan and bake at 350 degrees F for 40 minutes.
- Remove from oven and serve immediately.