I made this at Thanksgiving and am JUST getting around to posting it. I got this recipe from my Kraft Foods and Family Magazine. Which is a really good magazine if I do say so myself!
I love to make this when Im making chili, soups, chicken and dumplings...u get the idea.
2 TBS Butter
1 8oz pack of Cream Cheese
1 Can Whole Kernel Corn, drained
1 can Cream-Style Corn
1 pkg Corn Muffin Mix
2 eggs, lightly beaten
1 cup Kraft Shredded Cheddar Cheese
Preheat to 350
Microwave butter on high for 30 seconds
Add Cream Cheese and heat for an additional 15 seconds
Add both Corns, muffin mix, and eggs- Mix Well
Pour into a greased 13x9 inch baking pan. Sprinkle w/ the Cheddar Cheese
Bake 40 minutes or until golden brown. (I usually bake it for a little longer)