Mexican Cornbread - cooking recipe

Ingredients

3 c. cornbread mix (I use Aunt Jemima)
2 large can milk
2 c. grated cheese
5 jalapeno peppers, chopped
1 large onion, diced
1 large can cream-style corn
3 eggs
1/2 c. oil

Preparation

Mix and bake in a greased 9 x 13-inch pan.
Bake at 350\u00b0 for about 50 minutes or until brown.
Recipe can be cut in half.