2 cup cream-style corn (15 oz. can)
2 cups cornbread mix (Jiffy or homemade - see note)
1 cup corn or vegetable oil
4 eggs, beaten
2 cups dairy sour cream
2 cups grated cheddar cheese
1 cup chopped onion
1 (4 oz.) can jalapenos or diced green chilies, seeded and chopped

Preheat oven to 350°F. Grease a 13x9x2-inch pan.

Combine creamed corn, cornbread mix, oil, eggs, dairy sour cream, cheese, onion, and jalapenos (or chilies). Pour into prepared pan.

Bake at 350°F for 1 hour. Recipe can be easily halved.

Note: If you don't have cornbread mix, use 1 cup yellow cornmeal mixed with 1 cup of self-rising flour.

Submitted by: Greg Van Pelt