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

Directions:
- Mix whole kernel corn, cream-style corn, cornbread mix, eggs, onions, butter, salt and pepper in large bowl until well blended.
- Add sour cream and process cheese; stir gently until well blended.
- Spread into well greased full steamtable pan (or 1/3 hotel pan for trial recipe).
- 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.
- Cool slightly.
- Cut into 2-inch squares to serve.