Cheesy Corn Spoon Bread

• 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

1. Preheat oven to 375u0b0. 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 of 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.

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

Taken from www.tasteofhome.com/recipes/cheesy-corn-spoon-bread/ (may not work)