Moist Mexican Cornbread

I like this cornbread because of its great taste. Moist and so easy to mix up. Also is good hot, warm and cold. I like to add diced red jalapeno or some chipotle seasoning for color. This recipe always turns out good.

• Ready In: 1 hr 5 mins
• Serves: 20

Ingredients

• 2 (8 1/2ounce) boxes  Jiffy cornbread mix
• 1  small onion, diced finely
• 2  cups  Mexican blend cheese
• 1 (15 ounce) can  creamed corn
• 1 1⁄2 cups sour cream
• 4  eggs, beaten
• 1 (4 ounce) can green chilies, diced
• 1⁄3 cup  oil
• 4  jalapeno peppers, seeded and diced

Directions

1. Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
2. Now add the cornbread mixes and stir just until moistened.
3. Pour into a greased 9x13 baking dish.
4. Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
5. Serve warm and refrigerate leftovers.