Mexican Corn Bread - cooking recipe

Ingredients

2 pkg. corn muffin mix (Jiffy has a sweeter taste)
1 medium onion, chopped fine
8 oz. shredded cheddar cheese
1 can cream style corn
12 oz. sour cream
4 eggs, beaten
4 oz. chopped green chilies
1/3 c. vegetable oil
1 Tbsp. finely chopped jalapeno pepper

Preparation

Combine cornbread mix and onion.
Combine remaining ingredients then add to cornbread mixture, beat just enough to moisten thoroughly.
Pour into a greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 50 to 55 minutes or until lightly browned with edges pulling away from side of pan.
Best if served warm. 18 to 24 servings.