1 1/2 c. self-rising cornmeal (Martha White)
1 c. cream style corn
1 (8 oz.) carton sour cream
1/3 c. oil
2 eggs, lightly beaten
2 tbsp. onion, minced
2 jalapeno peppers, chopped
1 1/2 c. grated sharp cheese

Mix all ingredients except cheese. Into a preheated iron skillet, pour half of batter. Sprinkle with half of cheese. Pour in remaining batter and top with cheese. Bake at 350 degrees for 35-40 minutes.