Cheesy Corn Spoon Bread

Here is another comfort winter dish.  I have to watch my husband...he'd make a meal out of it...and not share.

12-15 Servings
Prep: 15 min. Bake: 35 min.
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
In a large skillet, saute onion in butter until tender; set aside.
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.
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.

Nutrition 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.

Originally published as Cheesy Corn Spoon Bread in Taste of Home August/September 1999, p29