Jalapeno Cheddar Corn Bread (from Jiffy Mix)

INGREDIENTS:
2 c. canned cream-style corn
2/3 c. vegetable oil
2 c. dairy sour cream
1 1/2 to 2 c. grated Cheddar cheese
1 (4 oz.) can jalapenos or green chilies, seeded and chopped
2 pkgs. Jiffy corn bread mix
4 eggs, beaten
1 c. chopped onion

PREPARATION:
1. Preheat oven to 350°F.

2. Grease a 13x9x2 inch pan. (Ideally, use a cast iron skillet.)

3. Combine corn, corn bread mix, oil, eggs, sour cream, cheese, onion and jalapenos. Stir well.

4. Pour into pan. (If using a cast iron skillet, be sure to heat the skillet and put some vegetable oil in it before pouring the batter into the pan.)

5. Bake about 1 hour at 350°F degrees.

Recipe can easily be halved. Melted butter can also be poured over the cornbread as soon as it comes out of the oven. Use a toothpick or skewer to poke small holes in the top crust before pouring the butter over for best results.