1 1/2 c. self-rising corn meal
1 c. sour cream
1 c. cream style corn
1/3 c. salad oil
2 tbsp. bell peppers, chopped
1 c. sharp cheese, grated

Mix in order except for the cheese. Preheat your oven to 350 degrees and place the oil in your pan and put in the oven while the corn bread is mixed. Put 1/2 of the cornbread mixture in the pan, top with 1/2 of the grated cheese. Add the remaining corn meal mixture and top with the remaining cheese. Bake for 35-40 minutes.