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Cheesy Corn Spoon Bread Recipe

Cheesy Corn Spoon Bread Recipe

Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. They jalapeno pepper adds just the right "bite". Seconds helpings of this tasty casserole are common - leftovers aren't. -Katherine Franklin, Carbondale, Illinois
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:12-15 servings

Ingredients

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

Directions

  • 1. In a large skillet, saute onion in butter until tender; set aside.
  • 2. In a large 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.
  • 3. 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. Yield: 12-15 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 serving (1 each) equals 264 calories, 15 g fat (9 g saturated fat), 77 mg cholesterol, 477 mg sodium, 23 g carbohydrate, 1 g fiber, 7 g protein.