1 1/4 c. yellow corn meal
1/2 c. plain flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
2 eggs
1 c. buttermilk
1/2 c. sour cream
1 (16 oz.) can cream style corn
1 (3 oz.) jar hot chili peppers, drained and diced
1/2 c. grated sharp cheese

Preheat oven to 350 degrees. Generously grease a 10 inch iron skillet.

Combine cornmeal, flour, baking soda, baking powder and salt. Combine eggs, buttermilk, sour cream and creamed corn; stir in melted butter and diced peppers (use hot jalapenos for very hot bread, otherwise mild chilies).

Combine cornmeal mixture and buttermilk mixture. Pour into prepared skillet. Top with grated cheese. Bake 1 hour or until top is dark brown.