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Cheesy Corn Spoon Bread

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

Ingredients

  • 1/4 cup butter, cubed
  • 1 medium onion, chopped
  • 2 large eggs
  • 2 cups 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) cornbread/muffin mix
  • 2 medium jalapeno peppers, divided
  • 2 cups shredded cheddar cheese, divided

Directions

  • 1. Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside.
  • 2. Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups cheese.
  • 3. Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish.

Nutrition Facts

1 serving: 266 calories, 17g fat (9g saturated fat), 56mg cholesterol, 470mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 8g protein.

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