Betsy'S Creamy Jalapeno Cornbread - cooking recipe

Ingredients

2 (6 ounce) packages yellow cornbread mix (those 3 for $1 ones - Martha White is good, or your favorite brand)
2 eggs
1 1/3 cups milk
1/2 - 1 large onion, chopped fine
3 cups shredded sharp cheddar cheese
1 (14 3/4 ounce) can cream-style corn
2 tablespoons finely chopped canned jalapeno slices (more if you want some heat)

Preparation

Preheat oven to 400.
Spray 9x13\" pan with cooking spray.
(Can also make muffins if desired).
Beat eggs until frothy.
Add the milk.
Mix in the cornbread mix until you have a smooth batter (but don't overbeat).
Add onion, cheese, corn and jalapenos.
Bake 30 minutes, or until golden brown on top.
(Muffins may bake a little faster).