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Cheesy Corn Spoon Bread

Total Time

Prep: 15 min. Bake: 35 min.

Makes

15 servings

Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common—leftovers aren't. —Katherine Franklin, Carbondale, Illinois
Cheesy Corn Spoon Bread Recipe photo by Taste of Home

Ingredients

  • 1/4 cup butter, cubed
  • 1 medium onion, chopped
  • 2 large eggs
  • 2 cups sour cream
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 2 medium jalapeno peppers, divided
  • 2 cups shredded cheddar cheese, divided

Directions

  1. Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside.
  2. 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 of cheese.
  3. 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 serving: 266 calories, 17g fat (9g saturated fat), 56mg cholesterol, 470mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 8g protein.

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