2 c. self-rising corn meal
1 c. self-rising flour
2 eggs
buttermilk
1/2 lb. sausage (fried, crumbled & drained)
1/2 lb. bacon (fried, crumbled & drained)
6 oz. bag shredded mexican cheese
1 can whole kernel corn, drained
1/4 jar jalapeno peppers, chopped & drained

Mix first 3 ingredients and add sausage, bacon, corn and peppers. Add buttermilk to cornbread consistency. Add cheese. Pour in greased skillet and bake at 400°F for 30-45 minutes or until golden brown.

If you don't want hair on your chest, just cut back on the peppers.