2 c. self-rising cornmeal
1 c. self-rising flour
1/2 tsp. salt
3 tbsp. sugar
3 eggs, beaten
1/2 c. milk
1 (17 oz.) can cream style corn
1 1/2 c. (6 oz.) shredded cheddar cheese
Vegetable oil
1/4 c. chopped onion
1/4 c. chopped bell pepper

Combine first 4 ingredients in a large bowl. Combine eggs and milk; add to dry ingredients, stirring just until moistened. Stir in corn, shredded cheese, chopped onion and chopped pepper (do not over mix batter).

Pour oil to a depth of 2 inches into a small Dutch oven; heat to 375 degrees. Carefully drop batter by round tablespoonfuls into oil; fry a few at a time, 3 minutes or until golden brown, turning once. Drain on paper towels. Yield: 3 1/2 dozen.