Mexican Cornbread Recipe: How to Make It

Ingredients

• 2 packages (8-1/2 ounces each) cornbread/muffin mix
• 1 medium onion, chopped
• 2 cups shredded cheddar cheese
• 1 can (14-3/4 ounces) cream-style corn
• 1-1/2 cups sour cream
• 4 large eggs, room temperature, lightly beaten
• 1 can (4 ounces) chopped green chiles
• 1/3 cup canola oil
• 1 tablespoon finely chopped jalapeno pepper