Serves: 14
Total Calories: 199
Sauté onion in butter in a skillet until tender. Beat eggs in a bowl. Add sour cream, whole-kernel corn, cream-style corn, salt, and pepper to the eggs and mix well. Stir in cornbread mix just until combined. Fold in sauteéd onion, jalapeño, and 1 1/2 cups cheese. Spoon into a greased, shallow 3-quart baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 375° for 35–40 minutes or until a wooden pick inserted near center comes out clean. Cool slightly before serving.
Fun Fact: A Cajun fable: It is said some of the lobsters in Nova Scotia wanted to relocate with the Acadians to Louisiana, but the trip was so hard and long that they lost a lot of weight. Hence, crawfish! Breaux Bridge, Louisiana, is known as the “Crawfish Capital of the World.”
This Cheesy Corn Spoon Bread recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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