1 lb. bulk sausage
2 eggs, lightly beaten
1 (17 oz.) can cream style corn
1/4 c. vegetable oil
1 lg. onion, peeled and chopped
1 1/2 c. self-rising corn meal
3/4 c. milk
2 c. (8 oz.) grated Cheddar cheese

Heat oven to 425 degrees. Grease a 10 1/2 inch skillet, set aside.

Brown sausage and onion in a medium skillet, break up meat thoroughly. Drain well combined eggs, corn meal, canned corn, milk and oil. Pour 1/2 of cornmeal mixture into prepared skillet, sprinkle sausage mixture and cheese. Pour remaining batter over top.

Bake 30 to 40 minutes. Let cool 10 minutes.