Cheesy Corn Spoon Bread

Ingredients

• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 2 eggs
• 2 cups sour cream
• 1 can (15 1/4 oz) whole kernel corn, drained
• 1 can (14 3/4 oz) cream style corn
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 package (8 1/2 oz) corn bread mix
• 1 medium jalapeno pepper, minced*
• 2 cups shredded cheddar cheese (divided)

Directions

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 375F for 35 – 40 minutes or untila toothpick inserted near the center comes out clean. Cool slightly.

*When cutting or seeding hot peppers, use rubber or plastic gloves to protect your ands. Avoid touching your face or eyes.