CHEESY CORN SPOON BREAD

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CHEESY CORN SPOON BREAD image

Yield 12-15 Servings

Number Of Ingredients 10

1 medium onion, chopped
1/4 cup butter
2 cups (16 oz) sour cream
1 can (15 1/4 oz) whole kernel corn, drained
1 can (14 3/4 oz) cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8 1/2 oz) corn bread/muffin mix
1 medium jalapeno pepper, minced
2 cups (8 oz) shredded cheddar cheese

Steps:

  • 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 corn bread mix just until blended. Fold in sauteed onion, jalapeno and 1 1/2 cups of cheese. Transfer to a greased shallow 3-qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 375 for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.

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