1 1/2 c. self-rising corn meal
1/2 c. self-rising flour
1 egg, beaten
1 (12 oz.) can shoepeg corn, drained
1 (12 oz.) can creme corn, with liquid
1/2 c. chopped red & green bell pepper
2 tbsp. chopped jalapeno pepper, if you like it hot
Enough milk to make pourable consistency

Need:

2 #8 cast iron skillets or pans
2 tbsp. bacon drippings or vegetable oil

Preheat oven to 425 degrees. Combine egg, both corns and peppers; mix well. Add cornmeal and flour. Place both skillets in oven to heat. Add enough milk to cornmeal mixture to make soupy enough so that it pours easily. When oven reaches 425 degrees, remove pans and put 1 tablespoon oil or bacon grease in each, rotate pans to cover at least 1 inch upon side walls. Do this quickly.

Pour 1/2 of batter into each pan. Bake at 425 degrees for 20-25 minutes or until top is golden brown. When done remove by turning pan upside down on a towel and place on a cake rack. Serve immediately. The crispier the better. Goes great with chili, red beans and rice, blackeye peas, etc.