INGREDIENTS

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

DIRECTIONS

  1. In a large skillet, sauté 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 sautéed onion, jalapeño and 1-1/2 cups of cheese.
  3. Transfer to a greased shallow 3-qt. baking dish.
  4. Sprinkle with the remaining cheese.
  5. Bake, uncovered, at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.