1 lb. ground pork sausage
1 med. onion
1 (8.5 oz.) package corn muffin mix
1 (14 1/2 oz.) can cream style corn
1/2 cup butter, melted
2 large eggs
1 (15 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can chopped green chiles, drained
2 cups shredded Cheddar cheese
Cook sausage and onion in a large skillet over med high heat, stirring until sausage crumbles and is no longer pink. Drain well.
Combine corn muffin mix and next three ingredients in a large bowl. Stir in cooked sausage mixture, black beans, green chiles, and cheese. Spoon cornbread mixture into a lightly greased (I use cooking spray) 11x7 inch casserole dish.
Bake at 350 degrees for one hour or until golden brown and set.