Tj's Moist Mexican Cornbread

This is the recipe I came up with when trying to decide on a good mexican cornbread recipe...wonderfully moist with a delicate sweetness...not hot, but you could adjust that.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2 (8 1/2ounce) boxes  Jiffy corn muffin mix
• 1⁄2 teaspoon salt
• 1  tablespoon  creole seasoning
• 2  tablespoons sugar
• 2 (8 1/2ounce) cans  creamed corn
• 1 (8 3/4ounce) can kernel corn
• 1  cup buttermilk
• 2  eggs
• 1  small onion, chopped
• 2  medium  jalapeno peppers, chopped
• 3 1⁄2 ounces colby-monterey jack cheese, shredded

Directions

1. Preheat oven to 350 degrees.
2. Lightly oil a 9x13 inch glass baking dish.
3. Put dish in oven and let it get hot while mixing ingredients.
4. Once all ingredients are mixed, pour into baking dish and bake fro 45 minutes, or until toothpick inserted into center comes out clean.