Extra Moist Jalapeno Cornbread

Description: I got this recipe from a friend who is a caterer. This is the best cornbread you will ever have! It makes a 13x9 pan----extra moist! Use the jalapeños in the jar and chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit is. If you use Jiffy Mix, omit the sugar.

Ingredients:

• 3 (7 ounce) packages cornbread mix
• 1 large sweet onion, diced
• 2 cups shredded colby-monterey jack cheese
• 2 large eggs, beaten
• 2 1/2 cups whole milk or 2 1/2 cups buttermilk
• 1/2 cup vegetable oil
• 3 teaspoons sugar
• 1 (15 ounce) can creamed corn
• 6 ounces chopped jalapenos

Steps:

1. Mix and pour into greased 9x13-inch pan.
2. Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.