Ingredients

• 8 slices hickory smoked bacon
• 1 medium onion, finely chopped
• 1 medium green bell pepper, seeded and finely chopped
• 8 ounces PHILADELPHIA Cream Cheese, softened
• 1/2 teaspoon Creole seasoning
• 1 egg
• 6 ounces pkg. yellow buttermilk cornbread mix
• 2 cups frozen whole kernel corn, thawed
• 14 3/4 ounces can cream style corn
• 1 1/2 cups shredded sharp cheddar cheese, divided use

Directions

1. Heat oven to 350 degrees.
2. Spray eight 8-ounce ramekins with non-stick cooking spray. Set aside.
3. In a large skillet over medium high heat, cook bacon until crispy. Remove to paper towels to drain.
4. Add onion and bell pepper to bacon grease in skillet. Cook for 5 minutes, stirring often. Remove skillet from heat and pour mixture into a bowl to cool.
5. Meanwhile, in a large mixing bowl, beat cream cheese on low speed until smooth. Beat in seasoning and egg. Stir in cornbread mix, corn, and cream style corn. Stir in onion/pepper mixture (including bacon grease) then 1 cup of cheese. Crumble six slices of bacon and stir into mixture.
6. Divide into ramekins. Bake for 30-35 minutes or until edges are golden and centers are set.
7. Remove from oven and immediately divide remaining cheese on tops. Crumble remaining bacon slices and sprinkle on cheese.
8. Serve warm or at room temperature. Garnish as desired. **May also bake in a greased 10-inch ovenproof skillet and cut into wedges to serve.