Mexican Corn Bread

By sheppell

"I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious corn bread and it was a hit! Sandy Gaulitz Spring, Texas

Ingredients

• 2 - Packages (8-1/2 oz each corn bread muffin mix)
• 1 - Medium onion, chopped
• 2 cups (8 oz - shredded cheddar cheese
• 1 can (14-3/4 oz cream style corn
• 1-1/2 cups - (12 oz) Sour cream
• 4 - eggs, beaten
• 1 can - chopped green chilies
• 1/3 cup - vegetable oil
• 1 tbsp - finely chopped jalapeno pepper

Details

Servings 18
Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

In a bowl, combine corn bread mix and onion. Combine the remaining ingredients; add to the corn and bread mixture just until moistened. Pour into a greased 13x9 baking dish. Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan. Serve warm. Refrigerate leftovers.