1 (2 oz.) can cream style corn
2 eggs, slightly beaten
3/4 c. self-rising cornmeal
3/4 c. milk
1 tsp. salt
1/3 c. Crisco oil
1 c. grated Sharp cheese
1 can Mexican chili peppers

Mix first 6 ingredients together. Pour half of mixture into ungreased pan, then add cheese and chili peppers. Spread evenly over batter, then add other half of batter. Bake at 350 degrees for 45 minutes.