Mexican Cheese Corn Bread

1 pkg. 8 ½ oz corn bread/muffin mix (I used Jiffy)
1 tsp. dried minced onion
½ tsp ground cumin
2 eggs
1/3 cup 2% milk
2 Tbsp. butter, melted, divided
¾ cup shredded Mexican cheese blend, divided

in a small bowl, combine the muffin mix, onion and cumin. In another bowl, whisk the eggs, mild and 1 Tbsp. butter; stir into dry ingredients just until moistened. Fold in ½ cup cheese.

Transfer to a greased 8 in square baking dish. Bake at 400 for 15 minutes. Brush with remaining butter and sprinkle with remaining cheese, bake 2-4 minutes longer or until cheese is melted and a toothpick inserted near the center comes out clean. Serve warm.