Poblano Spoonbread

by Katie Johnstonbaugh of:
1 stick butter
1 c. chopped onions
1 c. chopped poblano peppers
4 eggs
2 boxes Jiffy Cornbread mix
2 can creamed corn
1 package frozen corn (small)
1 16 oz. container sour cream
2 T. sugar
1 t. cayenne pepper
1 t. salt

Melt butter in frying pan, add poblano peppers and onions and sauté until softened, about 10 minutes. In a separate bowl, mix together next 8 ingredients. When peppers and onions are done, add to your batter. Spoon into sprayed 9 X 13 pan and bake in a 350º oven for 30-40 minutes (ovens will vary) or until the edges are browning and the top is getting browned slightly. Center will still be gooey but not wet.