Preheat oven to 375°F (190°C) to 400°F (200°C).

Grease a baking dish.

Brown sausage or ground beef in a skillet over medium heat.

Drain excess grease from the cooked meat and set aside.

In a large bowl, combine creamed corn, cornmeal, cooking oil, well-beaten eggs, diced onion, and milk.

Mix the ingredients until well combined.

Add the browned meat and hot peppers (to taste) to the cornmeal mixture.

Stir to incorporate the meat and peppers evenly.

Pour the mixture into the prepared greased baking dish.

Sprinkle the remaining grated cheddar cheese evenly over the top of the cornbread.

Bake in the preheated oven for 30 to 40 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.

Let the cornbread cool slightly before slicing and serving.

Optional: Wrap leftover cornbread in foil and freeze for later use.