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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cheesy Corn Spoon Bread Recipe

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This recipe for Cheesy Corn Spoon Bread is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 375º 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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