Cheesy Corn Jalapeno Spoon Bread
This has a soft texture similar to a custard, it’s delicious and makes a great potluck dish!
Servings 8-10
INGREDIENTS:
1/3 cup butter
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
3 garlic cloves, minced, optional (garlic lovers add in)
2 large eggs
2 cups sour cream (one 16-ounce) container
1 (15-ounce) can corn kernels, drained
1 (14-3/4 ounce) can cream-style corn
1 (8-1/2 ounce) package corn bread/muffin mix
1/2 teaspoon seasoned salt (can use white salt)
fresh ground black pepper, to taste
2-1/2 cups shredded cheddar cheese, divided
INGREDIENTS:——————————————–
Preheat oven to 375 degrees F.
Grease a 3-quart casserole dish.
In a small skillet heat butter over medium-high heat.
Add in onion and jalapeno pepper; saute until softened (about 3-4 minutes).
Add in garlic and saute for 2 minutes; set aside.
In a bowl beat eggs for about 2 minutes.
Mix in sour cream, corn kernels and cream-style corn until blended.
Using a wooden spoon stir/mix in the corn bread/muffin mix and 1/2 teaspoon salt.
Fold in onion/jalapeno mixture and 1-1/2 cup cheddar cheese.
Season with fresh ground black pepper (use as much black pepper as you like).
Transfer to casserole dish.
Bake uncovered for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Immediate sprinkle 1 cup cheddar cheese on top and allow to melt.
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