- 2 (8.5 ounce) packages corn bread/muffin mix
- 1 medium onion, chopped
- 2 cups shredded Cheddar cheese
- 1 (14.75 ounce) can cream-style corn
- 1 1/2 cups sour cream
- 4 eggs, beaten
- 1 (4 ounce) can chopped green chilies
- 1/3 cup vegetable oil
- 1 tablespoon finely chopped jalapeno pepper
- In a bowl, combine corn bread mix and onion. Combine the remaining ingredients; add to the corn bread mixture just until moistened. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 50–55 minutes or until lightly browned and the edges pull away from sides of pan. Serve warm. Refrigerate leftovers.