CHEESY CORN SPOON BREAD | Old-Fashioned STYLE | Easy DIY Recipe

CHEESY SPOON CORN BREAD CASSEROLE!! Simple to make!! Excellent with grill chicken, steak, pork chops, or whatever else you can think of!! Perfect for large gatherings!! Recipe below...

CHEESY CORN SPOON BREAD

(Serves 15-20)

Preheat oven to 375 degrees F.

Lightly grease a 13" by 9" baking dish. Set aside.

• 2 large eggs
• 1 can (15.1/4 ounce) whole kernel corn, drained
• 1 can (4 ounce) diced green chilies
• 2 cup (16-ounce container) sour cream
• 1 (8-1/2) package/box cornbread/muffin mix
• 2 cups shredded cheddar cheese (reserve 1/2 cup for topping
• 1 can (14.3/4 ounce) cream-style corn
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon salt, optional
• 1 medium onion, diced/chopped
• 1/4 cup salted or unsalted butter, cubed

1. In a large skillet, over medium-high heat, sauté butter and onion until tender, about 4-5 minutes. Remove from heat to slightly cool.
2. In a large mixing bowl add eggs (whisk slightly), sour cream, cream-style corn, drained corn kernels, salt, pepper, and green chilies. Whisk until well blended.
3. Gently stir in cornbread/muffin mix until it just slightly disappears.
4. Stir in 1 and 1/2 cups shredded cheddar cheese.
5. Add in prepared baking dish. Top with remaining cheddar cheese.
6. Bake on the middle rack for 40-45 minutes or until toothpick inserted come out clean.
7. Cool 10-15 minutes before serving.

~~~ENJOY your homemade CHEESY CORN SPOON BREAD~~~