No-stick cooking spray
1/3 cup milk
1/2 teaspoon ground cumin
1 (11 oz.) can whole kernel corn with red and green peppers, drained
1 cup shredded cheddar cheese
Heat oven to 425°F. Coat 8-inch ovenproof skillet with no-stick cooking spray. Wipe off excess with paper towel. Place skillet in oven to heat.
Whisk egg in medium bowl. Stir in cornbread mix, milk and cumin just until evenly moistened. Stir in corn and cheese. Pour into hot skillet.
Bake 17 to 20 minutes or until golden brown.
*Percent Daily Values are based on a 2,000 calorie diet.