Great Mexican Corn Bread - cooking recipe

Ingredients

2 boxes Jiffy corn bread mix
milk
2 eggs
1 medium onion, chopped/diced
1 can creamed corn
picante sauce or Ro-Tel tomatoes, diced
3/4 lb. cheese (grated Cheddar or sliced Velveeta)

Preparation

Prepare corn bread according to instructions on Jiffy mix box. Fry/saute onion (chopped); combine cooked onion pieces, 1 can of creamed corn and diced Ro-Tel tomatoes.
(If using canned Ro-Tel, drain before emptying contents.)
Mix 3/4 of cheese in with corn bread mix, onions, Ro-Tel and creamed corn.
Grease pan, 9 x 13-inch; cook 30 to 40 minutes at 350\u00b0.
Watch to see when edges turn lightly brown and it looks done.
Sprinkle remaining cheese on top of corn bread while hot.