Ingredients
2 packages (8-1/2 ounces each) cornbread/muffin mix1 medium onion, chopped2 cups shredded cheddar cheese1 can (14-3/4 ounces) cream-style corn1-1/2 cups sour cream4 large eggs, lightly beaten1 can (4 ounces) chopped green chilies1/3 cup canola oil1 tablespoon finely chopped jalapeno pepper
Preparation
In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish.
Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.
