Great Mexican Corn Bread

Prepare corn bread according to instructions on Jiffy mix box. Fry/saute onion (chopped); combine cooked onion pieces, 1 can of creamed corn and diced Ro-Tel tomatoes.

(If using canned Ro-Tel, drain before emptying contents.)

Mix 3/4 of cheese in with corn bread mix, onions, Ro-Tel and creamed corn.

Grease pan, 9 x 13-inch; cook 30 to 40 minutes at 350°.

Watch to see when edges turn lightly brown and it looks done.

Sprinkle remaining cheese on top of corn bread while hot.