Mexican Corn Bread - cooking recipe

Ingredients

2 pkg. Martha White corn bread mix
2 eggs
1/3 c. milk
1 can cream style corn
1 chopped onion
4 chopped jalapeno peppers, seeds removed
1 large mixing spoon picante sauce (mild or hot)
2 heaping tbsp. sugar
salt to taste
1 c. shredded medium Cheddar cheese

Preparation

Beat eggs, and then add milk and corn bread mix. Add remaining ingredients; mix well and pour into preheated and greased baking pan or large skillet. Top with cheese. Bake 35 minutes at 400 degrees or until top is golden brown.