Classic Cheesy Corn Spoon Bread

Submitted by Bren_in_L.R.

"A great recipe from Taste of Home. I like that it does not have a of of butter like so many have. The fat content of the sour cream can be controlled by you. Full fat, less fat or non-fat. This is so good and flavorful."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 6

ingredients

• 1⁄4 cup butter
• 1 medium onion, chopped
• 2 large eggs
• 1 1⁄2 cups sour cream
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (14 3/4 ounce) can cream-style corn
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (8 1/2 ounce) package cornbread mix
• 2 medium jalapeno peppers, seeded and minced
• 2 cups shredded cheddar cheese, divided
• 1 jalapeno, thinly sliced for presentation (optional)

directions

1. Preheat oven to 375 degrees. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside.
2. Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just blended. Mince jalapeno peppers. Fold into corn mixture with sauteed onion and 1 1/2 cups of cheese.
3. Transfer to a greased shallow 2 1/2 - 3 quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-45 minutes; cool slightly.
4. Sprinkle optional sliced jalapeno over dish and serve.