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
Cuisine: General
Ingredients: 1 medium onion, chopped; 1/4 cup butter or 1/4 cup margarine; 2 eggs; 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; 1 (8 1/2 ounce) package cornbread-muffin mix; 1 medium jalapeno pepper, minced; 2 cups shredded cheddar cheese, divided (8 oz)

Servings: persons

1 medium onion, chopped
1/4 cup butter or 1/4 cup margarine
2 eggs
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
1 (8 1/2 ounce) package cornbread-muffin mix
1 medium jalapeno pepper, minced
2 cups shredded cheddar cheese, divided (8 oz)

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 corn bread mix just until blended.
4
Fold in sauteed onion, jalapeno and 1 1/2 cup cheese.
5
Transfer to a greased shallow 3-quart baking dish.
6
Sprinkle with the remaining cheese.
7
Bake, uncovered, at 375u00b0F for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.

No nutrition data on file — estimate from the ingredient list.

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 cup butter or 1/4 cup margarine, 2 eggs, 2 cups 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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