Mexican Corn Casserole - cooking recipe

Ingredients

1 pkg. Martha White Mexican cornbread mix
4 eggs
1 c. shredded Cheddar cheese
1 can cream-style corn
1 can Mexican corn
1/2 c. vegetable oil
1/2 c. chopped onion

Preparation

Beat eggs until well mixed. Add other ingredients and mix well. Pour into a 2-quart casserole dish. Bake at 400\u00b0 for 30 minutes or until browned. (You can also bake this in a 13 x 9 pan.)