Ingredients
2 packages (8-1/2 ounces each) corn bread/muffin mix
1 medium onion, chopped
2 cups (8 ounces) shredded cheddar cheese
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups (12 ounces) sour cream
4 eggs, beaten
1 can (4 ounces) chopped green chilies
1/3 cup vegetable oil
1 tablespoon finely chopped jalapeno pepper*
 
Directions
In a bowl, combine corn bread mix and onion. Combine the remaining ingredients; add to the corn bread mixture just until moistened. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan. Serve warm. Refrigerate leftovers. Yield: 18-24 servings.

* Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. 

Source:  Better Homes & Gardens