3 eggs, slightly beaten
1 (17 oz.) can cream-style corn
1 (4 oz.) can chopped green chiles, drained
1/2 c. salad dressing (Miracle Whip)
3/4 to 1 c. onion, diced
2 c. (8 oz.) sharp Cheddar cheese, shredded
2 c. buttermilk
3 c. self-rising cornmeal mix

Combine eggs, corn, chiles, salad dressing, onion, cheese and buttermilk in large bowl; stir to blend. Add cornmeal mix, stirring just until moistened. Pour into a greased 13 x 9 x 2 inch pan. Bake at 375 degrees for 40 to 45 minutes or until golden brown. 18 to 20 servings of the best cornbread you'll ever taste.