Mexican Cornbread

 3/4 cup yellow cornmeal                1 egg
 1 pkg, Jiffy corn muffin mix            1cup grated cheese
 1/3 cup sugar                                   Paprika
 4 tsp. baking powder                      1/4 cup chopped onions (optional)
 3/4 tsp. salt                                      1 10 oz. can diced tomatoes & green chilies
 1 cup milk                                             I use mild chilies but can be hotter
 

Combine all ingredients and mix until well blended together.
Pour into 9"x13" greased spring pan or two pie pans.
Sprinkle paprika over mixture.
Bake at 415 for 25 - 30 minutes.

If you want to make it a little lighter, add more baking powder.