1 (6 oz.) Mexican cornbread mix
1 (8 oz.) cream style corn
1/2 c. grated cheese
Jalapeno, to taste
1 egg
1/2 c. milk

Heat oven to 400 degrees. Grease a small iron skillet. Mix milk and egg with a fork. Add the rest of the ingredients. Stir only until well blended. Bake until golden brown (about 25 to 30 minutes).