Cheesy Corn Spoon Bread
1 medium onion, chopped
1/4 cup butter, cubed
2 cups sour cream
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
8 1/2 ounces cornbread mix
2 cups shredded cheddar cheese, divided
In a large skillet, saute onion in butter until tender; set aside.
In a large bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until 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.