2 c. self-rising corn meal
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
1 lg. onion, chopped
2 jalapeno peppers, seeded and chopped
Vegetable oil

Combine first 4 ingredients in a large bowl. Combine eggs and milk; add to dry ingredients, stirring just until moistened. Do not over mix batter. Pour oil depth of 2 inches into a small Dutch oven. Heat to 375 degrees. Carefully drop batter by rounded tablespoons into oil; fry only a few at a time, 3 minutes or until golden brown, turning once. Drain on paper towels. Yield: 3 dozen.