Mexican Cheese Cornbread

1 pkg. {8-1/2} corn bread mix
1 t. dried minced onion
1/2 t. ground cumin
2 eggs
1/3 c. 2% milk
2 T. butter melted and divided
3/4 c. shredded Mexican cheese blend divided

In a small bowl, combine the muffin mix, onion and cumin. In another bowl whisk the eggs, milk and 1 T. butter; stir into dry ingredients just until moistened. Fold in 1/2 c. cheese.Transfer to a greased 8 inch square baking pan. Bake at 400° for 15 mins. Brush with remaining butter and sprinkle with the rest of the cheese and bake for 2 to 4 mins longer or until cheese is melted and toothpick inserted in middle comes out clean. Serve warm. 9 servings.

**I didn't have Mexican cheese blend so I used monterey-jack in it's place. This would go well with Michelle's post: the Neely's Famous Beef and Pork Chili :)recipe from Taste of Home