1 tbsp. vegetable oil
1 1/2 c. self-rising corn meal
1 c. buttermilk
2 eggs, beaten
3 tbsp. vegetable oil
1 (8 3/4 oz.) can cream style corn
1/2 c. chopped green pepper
6 slices bacon, cooked and crumbled
1/4 c. chopped canned jalapeno peppers
2 c. (8 oz.) shredded sharp Cheddar cheese (divided)

Grease a loaf pan with 1 tablespoon oil. Combine next 8 ingredients in a bowl, stirring well. Pour half of cornmeal mixture into pan. Sprinkle with 1 cup of cheese. Top with remaining corn meal mixture. Bake at 350 degrees for 45 minutes. Sprinkle with remaining cheese and bake 10 more minutes. Additional baking time may be needed if toothpick, inserted in center, emerges wet.

This cornbread is NOT DRY, but is moist and delicious. Southern Recipe.