Mexican Cornbread

2 packages (8 1/2 oz.) corn muffin mix

1 medium onion, chopped

2 c. shredded cheddar

1 can cream style corn

1 1/2 c. sour cream

4 eggs, beaten

1 can green chilies

1/3 c. vegetable oil

1 T. finely chopped jalapeno pepper

In a large bowl combine the corn bread mix and the onion.

In another large bowl mix together the rest of the ingredients and mix well.

Add the cornbread mixture to the wet ingredients; stir just until combined.

Pur into a greased 9 X 13 baking pan. Bake at 350 degrees for 50-55 minutes or until lightly browned and edges pull away from the pan. Serve warm. Refrigerate any leftovers.