Moist Mexican Cornbread - cooking recipe

Ingredients

2 (8 1/2 ounce) boxes Jiffy cornbread mix
1 small onion, diced finely
2 cups Mexican blend cheese
1 (15 ounce) can creamed corn
1 1/2 cups sour cream
4 eggs, beaten
1 (4 ounce) can green chilies, diced
1/3 cup oil
4 jalapeno peppers, seeded and diced

Preparation

Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
Now add the cornbread mixes and stir just until moistened.
Pour into a greased 9x13 baking dish.
Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
Serve warm and refrigerate leftovers.