Preparation

• Preheat oven to 400.
• Prepare the corn bread batter.
• Spread the batter on the in the bottom of a greased 11x7 1/2" baking dish.
• In a medium pan, scramble the eggs in the butter adding the chili and cumin.
• Don't cook to much, just to set.
• Let the eggs cool slightly.
• Sprinkle the scrambled eggs evenly over the raw cornbread mix, breaking up any large clumps.
• Sprinkle the chopped onion over the eggs evenly.
• Drizzle the salsa over the eggs and use the back side of a spoon to spread it out.
• Top the salsa with the cheeses and bake at 400 for 20 to 30 minutes, or until a clean knife can be pulled out of the center.
• Let cool 5 to 10 minutes.
• Cut into squares and serve with sour cream.