Rotel Cornbread - cooking recipe

Ingredients

2 c. self-rising cornmeal mix
3/4 c. self-rising flour
1 Tbsp. taco seasoning mix
1 (10 oz.) can Rotel diced tomatoes with green chilies, drained
1/3 c. chopped onion
1 egg
1 1/2 c. milk
1/4 c. oil
2/3 c. shredded Colby/Monterey Jack cheese

Preparation

Preheat oven to 450 degrees. Generously grease a 10 inch iron skillet. Combine cornmeal mix, flour, taco seasoning, Rotel, onions, egg, milk, and oil.
Mix well. Stir in cheese. Pour into prepared iron skillet.
Bake about 35 to 40 minutes or until cornbread is delicately browned and is set in the center.
Turn out of skillet immediately.