2 tbsp butter, melted
1 brick (8-oz) cream cheese, cubed, softened
1 can (15-16 oz) whole kernel corn, drained
1 can (15-oz) creamed-style corn
1 pkg (8 1/2-oz) cornbread/muffin mix
2 tbsp chopped chives or green onion
1 cup low-fat shredded cheddar cheese
Preheat oven to 350 degrees.
Spray a 2-quart baking dish with nonstick cooking spray.
In a large mixing bowl, mix the butter and cream cheese until well blended.
Add the two corns, cornbread mix, chives, and eggs; mix together well.
Pour the mixture into the prepared casserole dish. Sprinkle the cheese over top of casserole.
Bake at 350 degrees for approximately 45 minutes or until a knife inserted in the center comes out clean.