JALAPENO CORN BREAD CASSEROLE
JALAPENO CORNBREAD INGREDIENTS
- 4-6 jalapeno peppers, cut sm.
- 2 eggs
- 2 tbsp. milk
- 6 tbsp. butter
- 1-2 lg. onions, chopped
- 2 (17 oz.) cans cream style corn
- 1 (1 lb.) pkg. cornmeal muffin mix
- 1/2 pt. dairy sour cream
- 2 c. shredded sharp Cheddar cheese (8 oz.)
Preheat oven to 425 degrees. Butter a 13 x 9 inch baking pan. Saute onions in butter until golden; set aside.
In a medium bowl, mix eggs and milk until well blended. Add jalapeno peppers, corn and muffin mix. Mix well. Spread corn bread batter into prepared pan. Spoon sauteed onions over top. Spread sour cream over onions. Sprinkle with cheese. Bake 35 minutes or until golden and puffed. Let stand 10 minutes. Cut into squares.