1 1/2 c. self-rising corn meal
2 eggs
1 c. buttermilk
2 tbsp. sugar (optional)
1/4 c. Crisco oil
1/2 c. cream style corn
3-4 mild Mexican peppers (I use mild banana peppers)
1 med. chopped onion
3/4 c. grated Cheddar cheese
1 c. pepperoni

Chop peppers, onion and pepperoni. Mix all ingredients together. Grease iron skillet or pans. Sprinkle meal on bottom. Bake at 425 degrees until good and brown and crusty.