Cream Cheese Corn (Printable Version)

# What You’ll Need:

01 - 1 cup cheddar cheese, shredded (totally up to you).

02 - 1/2 tsp black pepper.

03 - 1/2 tsp salt.

04 - 8.5 oz corn muffin mix packet.

05 - 1 can (15 oz) creamed corn.

06 - 1 can (15 oz) whole kernel corn, drained well.

07 - 2 big eggs, already beaten.

08 - 1/4 cup milk.

09 - 1/4 cup white sugar.

10 - 1/2 cup butter, melted.

11 - 8 oz cream cheese, make sure it’s soft.

01 - Let it sit for a couple minutes before you dig in.

02 - Pop it in the oven and wait 45-50 minutes, or until the top’s nicely golden and not jiggly anymore.

03 - Dump the mix into your prepared pan.

04 - Gently fold in the cheese now if you want it cheesy.

05 - Now shake in black pepper and salt.

06 - Toss in both kinds of corn and the muffin mix, then mix it up.

07 - Add your sugar, eggs, milk, and melted butter to the bowl, and mix together.

08 - Whip the cream cheese on its own until smooth and creamy looking.

09 - Get your oven warmed up to 350°F and grease a baking dish that’s 9 by 13 inches.

01 - Reheats great, perfect for prepping ahead.

02 - Frozen corn works in place of canned too.

03 - Cheese isn’t a must, but it’s extra tasty.

04 - Make sure you drain that corn or it'll get soggy.