Mexican Cornbread

Yum!

• Ready In: 1 hr
• Serves: 18-24

Ingredients

• 2 (8 1/2ounce) packages  corn muffin mix
• 1  medium onion, chopped
• 2  cups  shredded cheddar cheese
• 1 (14 1/2ounce) can  cream-style corn
• 1 1⁄2 cups sour cream
• 4  eggs, beaten
• 1 (4 ounce) can  chopped green chilies
• 1⁄3 cup  vegetable oil
• 1  tablespoon  finely chopped  jalapeno pepper

Directions

1. Preheat oven to 350 degrees.
2. In a bowl, combine corn muffin mix and onion.
3. Combine the remaining ingredients; add to the corn bread mixture just until moistened.
4. Pour into a greased 13 X 9 inch baking dish.
5. Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
6. Serve warm.
7. Refrigerate leftovers.