Cheesy Cornbread Bake

Name: Cheesy Cornbread Bake
Ingredients: 1 qt. frozen whole kernel corn, thawed, drained; 2 cups Canned cream-style corn; 3-1/2 cups cornbread mix; 4 each eggs, beaten; 1/2 cup green onions, sliced; 1/2 cup Unsalted butter, melted; 1 tsp. salt; 1/4 tsp. pepper; 2 cups sour cream; 2 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

10 ingredients

6 steps

Ingredients

1 qt. frozen whole kernel corn, thawed, drained
2 cups Canned cream-style corn
3-1/2 cups cornbread mix
4 each eggs, beaten
1/2 cup green onions, sliced
1/2 cup Unsalted butter, melted
1 tsp. salt
1/4 tsp. pepper
2 cups sour cream
2 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

Directions

1

Mix whole kernel corn, cream-style corn, cornbread mix, eggs, onions, butter, salt and pepper in large bowl until well blended.
2

Add sour cream and process cheese; stir gently until well blended.
3

Spread into well greased full steamtable pan (or 1/3 hotel pan for trial recipe).
4

Bake in 325F-convection oven for 20 to 25 minutes or until top is golden brown and bread begins to pull away from sides of pan.
5

Cool slightly.
6

Cut into 2-inch squares to serve.

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