I semi-cheated with this recipe by starting out with a store bought Mexican cornbread mix. The cute cactus shapes are courtesy of Lodge Cast Iron. http://www.lodgemfg.com/seasoned-cast-iron/cactus-pan-L5CP3
1 pkg. Martha White Mexican Cornbread mix
1/3 cup milk
1 egg slightly, beaten
1 cup cream style corn
1 cup shredded Cheddar cheese
Preheat oven to 425 degrees.
Mix well and spoon into prepared cast iron skillet, muffin tins or any specialty pan that you choose.
Depending on the shape/size pan you use will determine how long to cook the cornbread. When it's golden brown and slightly pulling away from the sides of the pan, you're ready to eat!