1 can cream corn
3 cups cornbread mix
1 3/4 cups milk
1/2 cup oil
5 jalapeno peppers, seeded (Use fewer peppers for a milder version)
1 large onion
1 1/2 cup cheddar cheese, grated
Mix cornbread mix and cheddar cheese in large bowl.
Blend corn, milk, oil, eggs, peppers and onion in blender. (You can leave out some of the milk in blender if it fills it up too much, and then add in later).
Add wet ingredients to dry ingredients and mix well.
Bake in greased pan at 350 degrees for 45-60 minutes, or until top is golden brown and toothpick comes out clean. See photo below for how it should look when done.
Note: This is my own special recipe that I've been making and bringing to family holiday dinners for the last 20 years or so. It is always a favorite, and there are never any leftovers. This isn't your standard dry cornbread - it is actually very moist due to all of the wet ingredients. Definitely give this a try!