Mexican Cornbread with a Twist

17 oz. Jiffy Cornbread Mix
2 cups Mexi Cheese
2 finely chopped jalapeño
15 oz. can of sweet creamed corn
4 eggs
1/3 cup oil
Milk (for moisture)

Directions:

Put all ingredients except the cornbread mixes into a large bowl and mix well with a spoon.

Now add the cornbread mixes and stir just until moistened.

Pour into a greased 9x13 baking dish.

Bake at 350 degrees for 50-55 minutes or until lightly browned and the edges pull away from the sides of the pan.

Serve warm and refrigerate leftovers.

Similar to: http://www.food.com/recipe/moist-mexican-cornbread-164726