1 can cream-style corn
1 c. buttermilk or whole milk
2 eggs
2 jalapeno peppers or peppers to taste, chopped fine
2 tbsp. green peppers, chopped fine
2 tbsp. onions, chopped fine
2 c. self-rising corn meal
1 c. Cheddar cheese, grated and divided

Grease pan well before pouring mixture. Mix creamed corn, milk and eggs. Add self-rising corn meal, jalapeno and green peppers, onion and 1/2 cup of cheese. Mix well. Pour into pan or casserole dish and bake at 400°F until golden brown. Sprinkle with remaining cheese on top and return to oven until cheese has melted. Cut into squares. Serve hot.