Jackie’s Cheesy Corn Bread


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) corn bread/muffin mix
2 cups shredded cheddar cheese, divided

  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 jalapeno, and sprinkle over the dish.


Recipe adapted from Taste of Home 

Served at the November 2018 Rally at Cedar RV Resort in Ferndale, WA.