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Cheesy Corn Spoon Bread Recipe

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This recipe for Cheesy Corn Spoon Bread, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tina Hansen
Added: Monday, September 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
1/4 c. butter or margarine
2 eggs
2 c. sour cream
1 can(15-1/4 oz.) whole kernel corn, drained
1 can(14-3/4 oz.) cream-style corn
1/4 tsp. salt
1/4 tsp. pepper
1 package(8-1/2 oz.) corn bread/muffin mix
1 medium Jalapeno pepper,minced
2 c. (8 oz.) shredded cheddar cheese,divided

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

Number Of Servings:
Number Of Servings:
12-15
Personal Notes:
Personal Notes:
When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face or eyes.
This custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right "bite".

 

 

 

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