My friend Elise sent me this recipe and it is delicious! I usually serve it with chili or my favorite Taco Soup!
Extra Moist Cornbread
3 – 7oz packages of corn bread mix (If you use Jiffy, eliminate the sugar in the recipe)
1 lg. sweet onion chopped (can omit if desired)
2 cups shredded Colby/Monterey Jack cheese
2 large. beaten eggs
2 ½ cup whole or butter milk
½ cup vegetable oil
3 tablespoons sugar
1-15oz can cream-style corn
6 oz. chopped jalapeno (optional, I chose not to use it this time)
Preheat oven to 375 degrees. Grease a 9×13-inch pan or cast-iron skillet. Mix all the ingredients in a large mixing bowl. Pour into prepared pan. Bake for 45 minutes.