Average Rating: 4.75TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 15 servings.Ingredients
- 1/4 cup butter, cubed
- 1 medium onion, chopped
- 2 large eggs
- 2 cups sour cream
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-3/4 ounces) cream-style corn
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 2 medium jalapeno peppers, divided
- 2 cups shredded cheddar cheese, divided
Instructions
- 1. Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside.
- 2. Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups of cheese.
- 3. Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish.
Nutrition Facts
1 serving: 266 calories, 17g fat (9g saturated fat), 56mg cholesterol, 470mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 8g protein.