Chile Cornbread


2 cans green chiles
3 eggs
2 ½ cups milk
2 pkg (5oz.) Jiffy corn muffin mix
1 ½ cups grated cheddar cheese
1 can cream style corn
1 large onion, grated
¼ cup oil
1 tsp. Baking powder


Beat eggs in large bowl; blend in milk. stir in muffin mix, cheese, corn, onion, oil, and baking powder until smooth. Stir in chiles.pour into greased 13 x 9 x 2 inch baking pan. Bake in a 400 degree oven for 40 min. Or till golden. Cool slightly; cut into squares and serve.