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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 15 |
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My Mom made it for a dinner party we had. She got so many compliments and requests for the recipe. Ingredients:
1 medium onion, chopped |
1/4 cup butter or 1/4 cup margarine |
2 eggs |
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-muffin mix |
1 medium jalapeno pepper, minced |
2 cups shredded cheddar cheese, divided (8 oz) |
Directions:
1. In a skillet, sauté onion in butter until tender; set aside.
2. In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
3. Stir in corn bread mix just until blended.
4. Fold in sautéed onion, jalapeño and 1 1/2 cup cheese.
5. Transfer to a greased shallow 3-quart baking dish.
6. Sprinkle with the remaining cheese.
7. Bake, uncovered, at 375°F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.
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