Cheesy Corn Spoon Bread

By á-47

Ingredients

• 1 medium onion, chopped
• 1/4 cup butter, cubed
• 2 eggs
• 2 cups (16 o) sour cream
• 1 can (15 1/4 oz) whole kernel corn, drained
• 1 can (14 3/4 oz) cream-style corn
• 1/4 tea. salt
• 1/4 tea. pepper
• 1 pkg. (8 1/2 oz) corn bread/muffin mix
• 1 medium jalapeno pepper, minced
• 2 cups (8 oz) shredded cheddar cheese, divided

Preparation

Step 1

In a larghe skillet, saute onion in butter until tender; set aside.

In a large bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Fold in sauteed onion, jalapeno and 1 1/2 cups cheese.

Transfer to a greased shallow 3 qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 375 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.