Corn Souffle from PHILADELPHIA Cream Cheese

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

Instructions

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