2 c. Hodgson Mill Mexican style cornbread mix
1 c. sweet milk
1 lg. egg
2 tbsp. vegetable oil
1 c. grated cheese

Measure cornbread mix into mixing bowl. Beat 1 egg and 1 cup milk. Stir in oil. Add grated cheese. Pour mixture that has been mixed well into pan. Bake about 20 minutes at 350 degrees.