1 1/2 c. corn meal
1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. milk
2 eggs, beaten
2 tbsp. vegetable oil
2 c. (8 oz.) shredded cheddar cheese
1 (8 oz.) can cream style corn
1 sm. onion, chopped
2 c. cracklings
2 tbsp. chopped pimiento

Combine first 4 ingredients; mix well. Add milk, eggs and vegetable oil; stir well. Stir in the remaining ingredients. Pour into a greased 10-inch skillet. Bake at 350 degrees for 30-35 minutes or until lightly brown. Yield: 8 servings.