Ingredients:
2 (8 1/2 ounce) boxes Jiffy cornbread mix
1 small onions, diced finely
2 cups Mexican blend cheese
1 (15 ounce) cans creamed corn
1 1/2 cups sour cream
4 eggs, beaten
1 (4 ounce) cans green chilies, diced
1/3 cup oil
4 jalapeno peppers, seeded and diced
Directions:
Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.
Now add the cornbread mixes and stir just until moistened.
Pour into a greased 9×13 baking dish.
Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.
Serve warm and refrigerate leftovers.
Servings: 20
Time preparation: 10 min.
Time total: 65 min.