Mexican Cornbread
(by Dorothy Hamlin, my mom)

1 package cornbread mix (I use Martha Whites)
1 can cream style corn
1 chopped onion
2 eggs
1/2 cup milk
1 1/2 cups grated cheddar cheese
Jalapeno slices

Mix together all ingredients except cheese, peppers (how many depends on how hot you like it), and oil.

In a baking dish put oil and 1/2 of mixture. Top with cheese and peppers and then put rest of mixture on top.

Bake in a preheated 400 degree oven for approximately 35 minutes or longer.

Note:  Browned ground meat or sausage can also be added if desired.