1 c. self-rising cornmeal
1 c. buttermilk
1 egg
1 sm. (4-6 oz.) can cream style corn
1 chopped onion
2 tbsp. bacon grease (optional)
Sprinkle of hot peppers to taste
2 c. grated Cheddar cheese

Heat oven to 425 degrees. Mix all ingredients, except cheese. Heat skillet with enough bacon grease to cover bottom. Pour half of corn mixture in hot skillet. Top with all of Cheddar cheese. Pour rest of mixture on top. Cook until done, about 20-25 minutes. Let it cool about 10-15 minutes.