Mexican Corn Bread
INGREDIENTS:
4 1/4 Ounces Cornbread Mix
1/2 Onion, Chopped
1 Cup Shredded Cheddar Cheese
7 1/2 Ounces Cream Style Corn
6 Ounces Sour Cream
2 Eggs, Beaten
2 Ounces Choppped Green Chiles
5 Tablespoons Vegetable Oil
DIRECTIONS:
In a bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 8-inch square baking dish. Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from sides of the pan. Serve warm. Refrigerate leftovers.