1 1/2 cups self rising cornmeal
1 can (17 oz.) cream style corn
3/4 cup milk
1/4 cup oil
8 oz. pkg. shredded cheddar cheese
1 large onion chopped
2 eggs beaten
3 large hot peppers
2 tbsp. sugar
bacon bits (optional)

Combine all ingredients. Pour into greased skillets.

Bake at 425°F for 30 to 40 minutes.

Makes 2 (10 inch) skillets or large rectangular baking dish.