Jalapeno Corn Spoon Bread

JALAPENO CORN SPOON BREAD

Prep Time: 15 min Cook Time: 30-40 min Total Time: 45-50 min

Serves: 12-15

Oven Temp: 375 degrees

A delicious and subtle upgrade from your standard corn casserole. Serve it up for Thanksgiving dinners or just eat it every night.

1/4 cup butter, cubed

1 medium white or yellow onion, chopped

2 jalapenos, divided; 1 minced, 1 sliced

2 large eggs

2 cups sour cream

1 15-oz can whole kernel corn, drained

1 15-oz can creamed style corn

1/4 teaspoon salt

1/4 teaspoon pepper

1 8.5-oz cornbread/muffin mix

2 cups shredded cheddar cheese, divided

1. Heat the oven to 375 F.

2. In a large skillet, heat butter over medium high heat. Add onion and sauté until tender. Set aside.

3. Beat eggs. Add sour cream, whole kernel corn, creamed corn, and salt & pepper.

4. Stir in cornbread mix.

5. Add minced jalapeno, sautéed onion and 1.5 cups of cheese.

6. Spoon into greased shallow 3-qt baking dish. Sprinkle with remaining cheese.

7. Bake, uncovered, until an inserted toothpick comes out clean (approximately 35-40 min). Cool slightly. Sprinkle with remaining sliced jalapeno, if desired.