1 egg, beaten
1/3 c. milk
1 (15 oz.) can cream style corn
4 oz. (1 cup) shredded sharp Cheddar cheese
1 (6 oz.) pkg. Martha White Mexican style cornbread mix

Heat oven to 425°F. Grease a 9x13-inch aluminum pan. Combine all ingredients. Mix well. Pour batter into pan.

Bake at 425°F for 25 minutes or until golden brown.