Ingredients
1/4 cup butter, cubed1 medium onion, chopped2 large eggs2 cups sour cream1 can (15-1/4 ounces) whole kernel corn, drained1 can (14-3/4 ounces) cream-style corn1/4 teaspoon salt1/4 teaspoon pepper1 package (8-1/2 ounces) cornbread/muffin mix2 medium jalapeno peppers, divided 2 cups shredded cheddar cheese, divided
Preparation
Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside.
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 cheese.
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.
