Friday, June 26, 2009

Easy Cheesy Corn Bake

4 oz. (1/2 of 8 oz pkg) Cream Cheese, softened
3/4 cup milk
3 eggs, beaten
1 can whole kernel corn, drained
1 can cream corn
1 pkg corn muffin mix (I use Jiffy)
1 cup Shredded Cheddar Cheese

Preheat oven to 375. Whisk cream cheese and milk until smooth. Stir in remaining ingredients until well blended. Pour into a 13X9-inch baking dish spraying with cooking spray. Bake about 35 minutes, or until golden brown.

This side dish is fabulous and SO easy! Our pastor's wife, Karin Conlee, made it for us when we had Macie and it has become a favorite ever since! The recipe is from Kraft recipes.

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