Cheesy Corn Spoon Bread

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

1. In a skillet, saute onion in butter until tender; set aside.
2. In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
3. Stir in corn bread mix just until blended.
4. Fold in sauteed onion, jalapeno and 1 1/2 cup cheese.
5. Transfer to a greased shallow 3-quart baking dish.
6. Sprinkle with the remaining cheese.
7. Bake, uncovered, at 375u0b0F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.

onion, butter, eggs, sour cream, whole kernel corn, creamstyle, salt, pepper, jalapeno pepper, cheddar cheese

Taken from www.food.com/recipe/cheesy-corn-spoon-bread-106340 (may not work)