2 pkg. corn muffin mix (Jiffy has a sweeter taste)
1 medium onion, chopped fine
8 oz. shredded cheddar cheese
1 can cream style corn
12 oz. sour cream
4 eggs, beaten
4 oz. chopped green chilies
1/3 c. vegetable oil
1 tbsp. finely chopped jalapeno pepper

Combine cornbread mix and onion. Combine remaining ingredients then add to cornbread mixture, beat just enough to moisten thoroughly. Pour into a greased 13 x 9 x 2 inch pan.

Bake at 350°F for 50 to 55 minutes or until lightly browned with edges pulling away from side of pan. Best if served warm. 18 to 24 servings.