Cheesy Corn Spoon Bread

• 1 medium onion, chopped
• 1/4 c. butter or margarine
• 2 eggs
• 2 c. sour cream
• 1 can cream-style corn
• 1 can whole kernel corn, drained
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 (8 1/2 oz.) pkg. corn bread/muffin mix
• 1 medium jalapeno pepper, minced
• 2 c. shredded Cheddar cheese, divided

1. Saut butter and onion until tender.
2. Set aside.
3. In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended.
4. Fold in sauteed onion, jalapeno and 1 1/2 cups of cheese.
5. Transfer to a greased shallow 3-quart baking dish.
6. Sprinkle with remaining cheese.
7. Bake, uncovered, at 375u0b0 for 35 to 40 minutes or until a toothpick comes out clean.
8. Cool slightly.
9. Serves 12 to 15.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=118079 (may not work)