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1/2 stick butter 1 (8 oz.) pkg. cream cheese (room temperature) 1 (14 oz.) can cream-style corn 1 (11 oz.) can Mexicorn, drained 2 boxes corn muffin mix 2 c. shredded Cheddar cheese, divided 2 eggs, beaten Preheat oven to 350 degrees. Melt butter. Add cream cheese. Stir well until blended. Add both corns, muffin mix, 1 cup cheese and eggs; mix well. Pour into greased 13 x 9-inch baking dish. Sprinkle with remaining cup of cheese on top. Bake for 30 to 40 minutes, or until golden. Cool slightly and cut into squares. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |