Ingredients:
1 medium onions, chopped
1/4 cup butter or 1/4 cup margarine
2 eggs
2 cups sour cream
1 (15 1/4 ounce) cans whole kernel corn, drained
1 (14 3/4 ounce) cans cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 1/2 ounce) packages cornbread-muffin mix
1 medium jalapeno peppers, minced
2 cups shredded cheddar cheese, divided ( 8 oz)
Directions:
In a skillet, saute onion in butter until tender; set aside.
In a bowl, beat 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 cup cheese.
Transfer to a greased shallow 3-quart baking dish.
Sprinkle with the remaining cheese.
Bake, uncovered, at 375 F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.
Servings: 12-15
Time preparation: 20 min.
Time total: 60 min.