Cheesy Rotel Corn Casserole

My mother, a famous non-cook, actually found this recipe in a newspaper, tweaked it, and it is sooooo delicious! Nice and creamy-cheesy-comforting-warm! I used the frozen cream-style yellow sweet corn.

• Ready In: 30 mins
• Serves: 6
• Yields: 6

Ingredients

• 4  ounces butter
• 1⁄2 cup yellow onion, chopped fine
• 3  cups corn (fresh or frozen)
• 2  eggs
• 1  cup sour cream
• 2  teaspoons cumin
• 1⁄2 cup cornmeal
• 9  ounces monterey jack cheese, grated
• 1 (14 ounce) can Rotel tomatoes & chilies, hot variety (drained)
•  salt

Directions

1. Saute' onion in 1 T of the butter.
2. Melt remaining butter, and mix with all other ingredients. Pour into buttered casserole dish and bake at 350 until slightly set, about 25 minutes.