Cheesy Corn Spoon Bread

By merlin

Taste of Home

Ingredients

• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 2 eggs
• 2 cups (16-ounces) sour cream
• 1 can (15 1/4-ounces) whole kernel corn, drained
• 1 can (14 3/4-ounces) cream-style corn
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 pkg (8 1/2-ounces) cornbread/muffin mix
• 1 medium jalapeno pepper, minced
• 2 cups (8-ounces) cheddar cheese, shredded, divided

Preparation

Step 1

In a skillet, saute onion in butter until tender; set aside. In a bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just until blended. Fold in sauteed onion, jalapeno and 1 1/2 cups of cheese. Transfer to a greased shallow 3-quart baking dish. Sprinkle with the remaining cheese. Bake, uncovered at 375 degrees F. for 35-40 minutes or until a toothpick inserted near the center come sout clean; cool slightly.

Yield: 12-15 servings