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.