Makes 6-8 servings from Sargento
2 tablespoons vegetable oil (I guess you could use other oils)
2 (6.5 ounce) packages cornbread mix, Martha White
2 (1 ounce) packages taco seasoning mix
2 large eggs
2/3 cup water
1/2 cup shredded cheddar cheese
Preheat oven to 400 degrees. Grease a 9-inch skillet with vegetable oil. Place skillet in oven during preheating.
In a large bowl, combine cornbread mix, taco seasoning, eggs, and water, stirring well. Pour batter into preheated skillet. Bake for 12 minutes. Sprinkle cornbread evenly with cheese. Return to oven, and bake for 5 minutes longer, or until cornbread is golden brown and cheese is melted.
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