1 lb. bulk sausage
2 eggs, lightly beaten
17 oz. can cream style corn
1/4 c. vegetable oil
2 c. grated Cheddar cheese
1 lg. onion, peeled and chopped
1 1/2 c. self-rising cornmeal
3/4 c. milk

Heat oven to 425 degrees. Grease a 10 1/2 inch skillet or a 2-quart baking dish and set aside. Brown sausage and onion in medium skillet. Break up meat thoroughly, then drain well.

Combine eggs, cornmeal, corn, milk and oil. Pour half of cornmeal mixture into prepared skillet, sprinkle with sausage mix and cheese. Pour remaining batter over top. Bake at 425 degrees for 30 to 40 minutes.