1 medium onion, chopped 1/4 c. butter or margerine 2 eggs 2 cups sour cream 1 can (15-1/4 ounces) whole kernal corn, drained 1 can (14-3/4 ounces) cream style corn 1/4 tsp salt 1/4 tsp pepper 1 package (8-1/2 ounces) corn bread/muffin mix 1 medium jalapeno pepper, minced* 2 cups (8 ounces) shredded cheddar cheese, divided
In a skillet, saute onion in butter until tender; set aside. In a 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. Sprinle with the remaining cheese. Bake, uncovered, at 375* for 35-40 minutes or until a toothpick inserted near the center comes out clean. Yield: 12-15 servings
* When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hads. Avoid touching your hands to your face or eyes.
