Cream Cheese Corn Casserole (Print Version)

# Ingredients:

01 - 8 oz cream cheese, softened.
02 - 1/2 cup unsalted butter, melted.
03 - 1/4 cup granulated sugar.
04 - 1/4 cup milk.
05 - 2 large eggs, beaten.
06 - 1 can (15 oz) whole kernel corn, drained.
07 - 1 can (15 oz) creamed corn.
08 - 8.5 oz package corn muffin mix.
09 - 1/2 tsp salt.
10 - 1/2 tsp black pepper.
11 - 1 cup shredded cheddar cheese (optional).

# Instructions:

01 - Heat oven to 350°F. Grease 9x13 baking dish.
02 - Beat cream cheese until smooth.
03 - Mix in butter, sugar, milk and eggs.
04 - Stir in both corns and muffin mix.
05 - Add salt and pepper.
06 - Fold in cheese if using.
07 - Pour into dish.
08 - Bake 45-50 minutes until golden and set.
09 - Cool few minutes before serving.

# Notes:

01 - Great make-ahead dish.
02 - Can use frozen corn instead of canned.
03 - Cheese is optional but recommended.
04 - Drain corn well to prevent excess moisture.

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