Jalapeno Corn Bread Casserole
- ¼ cup Happy Hal’s
- 2 eggs
- 2 tbsp. milk
- 6 tbsp. butter
- 1-2 large onions, chopped
- 2 (17 oz.) cans cream style corn
- 1 (1lb.) pkg. cornmeal muffin mix
- ½ pint sour cream
- 2 cups shredded sharp cheddar cheese
Preheat oven to 425°.
Butter 9X13 baking pan.
Saute onions in butter until golden; set aside. In medium bowl, mix eggs and milk until well blended. Add Happy Hal’s, corn and muffin mix. Mix well. Spread corn bread batter into prepared pan. Spoon sautéed 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.