INGREDIENTS:

2 c. cream corn
1 can Mexican corn
1 c. milk
2/3 c. oil
3 eggs, beaten
2 c. self-rising corn meal
4 or 5 lg. hot banana peppers
2 lg. onions, diced
3 c. shredded cheddar cheese
Pinch salt

DIRECTIONS:

Remove seeds from peppers and mix well. Bake in glass Pyrex dish (2-quart size) at 375 degrees for 40 minutes. In place of hot peppers use Mexican corn bread mix.

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