Corn Souffle (aka--Cheesy Corn)

This is a FAVORITE recipe of mine... I don't make it too much, but we had it last week! It's a good substitute for cheesy potatoes :)

• 2 T. butter
• 1 pkg. (8 oz.) cream cheese
• 1 bag frozen (or 1 can) corn
• 1 can cream-style corn
• 1 pkg. corn muffin mix (8.5 oz.)
• 2 eggs
• 2 c. cheddar cheese

Microwave the butter and cream cheese until melted. Add both corns, muffin mix, eggs, and 1 c. shredded cheese--mix well. Spray a 9x13 pan with cooking spray. Pour corn mixture into pan and sprinkle with remaining cheese. Bake for 40 minutes (don't overbake!) You can also cook this in a crockpot--it comes out so fluffy and yummy!