Corn Souffle

2 Tbsp. butter
1 pkg. (8 oz.) Cream Cheese, cubed
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (14.75 oz.) cream-style corn
1 pkg. (8.5 oz.) corn muffin mix
2 eggs, beaten
1 cup Shredded Cheddar Cheese

HEAT oven to 350ºF.
MICROWAVE butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in cream cheese. Microwave 15 sec. or until cream cheese is softened; stir until cream cheese is completely melted and mixture is well blended. Add next 4 ingredients; mix well.
POUR into 13x9-inch pan sprayed with cooking spray; top with Cheddar.
BAKE 40 min. or until golden brown. Cool slightly.