Vidalia Cream Cornbread

• 3 (8 1/2 ounce) boxes corn muffin mix
• 6 eggs, thoroughly beaten
• 1 cup butter, melted
• 2 (75 g) packages white shoepeg corn (no sauce variety)
• 2 vidalia onions, coarsely chopped (1/4 to 1/2 inches)
• 1 12 cups sour cream
• 8 ounces monterey jack pepper cheese, grated
• 8 ounces extra-sharp cheddar cheese, grated

1. The big trick to making this stuff taste great is to reduce it's sweetness and increase it's spicyness (bite).
2. The more famous brand of corn muffin mix has 42 grams of sugar per box yielding a whopping 126 grams of sugar for the whole mix.
3. I use red pepper, jalapenos, pepperjack cheese, or other pepper products to offset this sweetness and give the end product a bite.
4. Also, be sure to use the frozen white shoepeg corn instead of canned as the frozen variety a lot less sugar added than the canned variety.
5. Also consider increasing the amount of sour cream to give it an even better bite.
6. Oh yeah, don't cut the onions up too small.
7. You want some good bite sized chunks in each piece of cornbread.
8. Preheat the oven to 375 degrees.
9. Combine all ingrediants in a large bowl and mix well.
10. If you like, finely chop 1 to 2 jalapeno peppers or a tablespoon or two of cayenne pepper and mix well into the bowl.
11. Pour into a buttered (or Pam) 1" to 2" high baking pan at least 1/4" below the top.
12. Bake for 40 minutes or until golden brown (remember to wait until there are some darker brown areas on the top).
13. Let cool for 10 minutes, cut and serve.

corn muffin, eggs, butter, white shoepeg corn, vidalia onions, sour cream, pepper cheese, cheddar cheese

Taken from www.food.com/recipe/vidalia-cream-cornbread-193015 (may not work)