Cheesy Corn Spoon Bread

from the kitchen of a friend

1 medium onion -- chopped
1/4 cup butter or margarine
2 cups sour cream (16-oz)
1 can whole kernel corn (15 1/4 oz ) -- drained
1 can cream-style corn (14 3/4 oz)
1/4 teaspoon pepper
1 package cornbread muffin mix (8-1/2-oz)
1 medium jalapeno pepper -- minced
2 cup shredded cheddar cheese (8-oz) -- 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. Sprinkle with the remaining cheese.

Bake, uncovered, at 375 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean; cool slightly.

Corn Bread

from the kitchen of a friend


1 can whole kernel corn (15-1/4-oz) -- drained
1 can cream style corn (14-3/4-oz)
1 pkg corn / bread muffin (8- 1/2-oz) mix
1 egg
2 tablespoons butter or margarine -- melted
1/4 teaspoon garlic powder
1/4 teaspoon paprika


In a large bowl, combine all ingredients. Pour into a greased 11-in. x
7-in. x 2-in. baking dish.

Bake, uncovered, at 400 degrees for 25-30 minutes or until the top and edges are golden brown.