1 c. buttermilk
1/2 c. green peppers, chopped
1 1/2 c. self-rising corn meal
2/3 c. Wesson oil
1 c. Cheddar cheese, grated
3/4 tsp. cayenne pepper
1 c. cream-style corn
1 onion, chopped (optional)
1 c. Mexican whole corn
Mix all ingredients together, placing 1/2 of the Wesson
oil in the batter and the remainder in the skillet. Bake at
400 degrees until done, then brown on top at 375 degrees.
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