Cheesy Mexican Cornbread - cooking recipe

Ingredients

2 (8 1/2 ounce) packages corn muffin mix
1 medium onion, chopped
2 cups shredded cheddar cheese
1 (14 ounce) can cream-style corn
1 1/2 cups sour cream
4 eggs, beaten
1 (4 ounce) can green chilies
1/3 cup vegetable oil
1 tablespoon jalapeno pepper, finely chopped

Preparation

Preheat oven to 350.
In a bowl, combine corn muffin mix and onion.
In another bowl, combine the remaining ingredients.
Add wet mixture to the dry.
Mix until moist.
Pour into 13x9 baking dish.
Bake at 350 for 50-55 minutes.
Serve warm!