Corn Pudding

I think everyone has their own 'corn pudding' recipe. This is mine, it's been adapted from a recipe I saw years ago in the Taste of Home magazine. It is a family favorite and a Holiday staple in our house.

• Ready In: 1 hr
• Serves: 15

Ingredients

• 1  medium onion
• 1⁄4 cup butter
• 2  cups sour cream
• 1 (15 ounce) can  creamed corn
• 1 (15 ounce) can whole kernel corn
• 2  eggs
•  salt & pepper
• 1 (8 1/2ounce) package  cornbread mix, i use the 'jiffy' one
• 1  medium  jalapeno, chopped
• 2  cups  shredded cheddar cheese
• 1  tablespoon sugar

Directions

1. In a skillet saute onion in butter, until onion is tender, set aside.
2. In bowl, beat eggs; add sour cream, both cans of corn and seasonings.
3. Add bread mix and stir until blended.
4. Fold in sauted onions, jalapeno and 1 1/2 cups of shredded cheese.
5. Transfer to 3 qt baking dish.
6. Sprinkle remaining cheese on top.
7. Bake uncovered at 375 degrees for 35 to 40 minutes until a toothpick inserted in the middle comes out clean.
8. Cool slightly and serve warm!