Cheesy Corn Spoon Bread Recipe

Name: Cheesy Corn Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1/4 c. butter or margarine; 2 eggs; 2 c. sour cream; 1 can cream-style corn; 1 can whole kernel corn, drained; 1/4 tsp. salt; 1/4 tsp. pepper; 1 (8 1/2 oz.) pkg. corn bread/muffin mix; 1 medium jalapeno pepper, minced; 2 c. shredded Cheddar cheese, divided

Servings: persons

1 medium onion, chopped
1/4 c. butter or margarine
2 eggs
2 c. sour cream
1 can cream-style corn
1 can whole kernel corn, drained
1/4 tsp. salt
1/4 tsp. pepper
1 (8 1/2 oz.) pkg. corn bread/muffin mix
1 medium jalapeno pepper, minced
2 c. shredded Cheddar cheese, divided

1
Saut butter and onion until tender.
2
Set aside.
3
In a bowl, beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread 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 remaining cheese.
7
Bake, uncovered, at 375u00b0 for 35 to 40 minutes or until a toothpick comes out clean.
8
Cool slightly.

1360

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium onion, chopped, 1/4 c. butter or margarine, 2 eggs, 2 c. sour cream, and more.

Yes, Cheesy Corn Spoon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesy Corn Spoon Bread

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