Makes:
12-15 servings
Total Time:
1 hr 20 min
Submitted by:
Category:
Side Dishes
Sub Category: Vegetable Side Dishes
what you need
- 1 medium onion, chopped
- 1/4 cup butter or margarine
- 2 eggs
- 2 cups sour cream
- 1 can (15 1/4 ounce) whole kernel corn, drained
- 1 can (14 3/4 ounce) cream-style corn
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (8 1/2 ounce) cornbread-muffin mix
- 1 medium jalapeno pepper, minced (optional)
- 2 cups Kraft shredded cheddar cheese, divided (8 oz.)
make it
1. In a skillet, saute onion in butter until tender; set aside.
2. In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper.
3. Stir in cornbread 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 the remaining cheese.
7. Bake, uncovered, at 375°F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.
Notes
Jalapeno can be omitted.
