Mexican Cornbread - cooking recipe

Ingredients

2 (8 1/2 ounce) boxes Jiffy cornbread mix
2 eggs
2/3 2/3 cup skim milk or 2/3 cup half-and-half cream
1 (15 ounce) can cream-style corn
1 small onion, caramelized
2 teaspoons oil
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (2 ounce) jar diced pimentos, drained
cooking spray

Preparation

Caramelize the onion in a pan with 2 teaspoons of oil. While it is cooking:
Preheat oven to 350\u00b0.
Generously spray a 9\"X13\" pan with cooking spray, or grease with oil or butter.
Pour the diced tomatoes and pimentos into a sieve to drain.
In a bowl combine 2 boxes of cornbread mix, 2 eggs, and 2/3 cup of milk. I use fat-free half-n-half instead of milk.
Pour half of the batter into the greased pan.
Over the layer of batter, add the cream style corn. It won't make a perfect layer from edge to edge. Just do the best you can to make some semblance of a layer. I try to get a little more closer to the outer edges of the pan than in the center. This helps it cook more evenly.
Over the corn layer, add the drained diced tomatoes and pimentos. Again just do the best you can. It doesn't have to be perfect.
Over the tomatoes and pimentos, add the caramelized onions.
Last, dollop on the remaining half of the batter, in some semblance of a top layer.
Place on center rack of oven, or lower.
Bake 40 minutes. Check to see if done in center--it will be very moist but shouldn't be doughy.
If not done at 40 minutes, bake a little longer, under foil if you are afraid the top will over brown. Let stand 15 minutes before serving.