 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. They jalapeno pepper adds just the right bite . Seconds helpings of this tasty casserole are common - leftovers aren't. -Katherine Franklin, Carbondale, Illinois Ingredients:
1 medium onion, chopped |
1/4 cup butter, cubed |
2 eggs |
2 cups (16 ounces) 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) corn bread/muffin mix |
1 medium jalapeno pepper, minced |
2 cups (8 ounces) shredded cheddar cheese, divided |
Directions:
1. In a large skillet, saute onion in butter until tender; set aside.
2. 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.
3. 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. Yield: 12-15 servings.
|
|