2 8 1/2 oz. pkg corn bread muffin mix
1 medium onion
2 c. shredded cheddar cheese
1 14 3/4 oz. can cream style corn
1 1/2 c. sour cream
4 eggs, beaten
1 4 oz. can chopped green chilies
1/3 c. vegetable oil
1 tbsp. finely chopped jalapeno pepper

In a bowl, combine corn bread mix and onion. Combine the remaining ingredients. Add to the cornbread mixture just until moistened. Pour into a greased 9 x 13 baking pan.

Bake at 350°F for 50-55 minutes or until lightly browned and the edges pull away from sides of pan. Serve warm. Refrigerate leftovers.