1 c. self-rising cornmeal
1 c. self-rising flour
1/4 c. sugar
1/2 c. cream style corn
1 c. grated American cheese
1/2 c. grated onions
4 hot peppers, cut real fine
1 green pepper
1 c. cooking oil
1 c. sweet milk

Mix all ingredients together. Pour into greased iron skillets (2). Bake same as cornbread at 425 degrees for about 20 minutes.