1 1/4 c. yellow cornmeal
1/2 c. white 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 (6 oz.) can cream-style corn
4 tbsp. butter, melted
1 (3 oz.) can chili peppers, drain, dice
1/2 c. grated sharp cheese

Generously grease 10-inch oven-proof skillet. Combine cornmeal, flour, baking powder, baking soda, salt and eggs. In separate bowl combine buttermilk, sour cream and cream corn. Stir in butter and peppers.

Combine cornmeal mixture and buttermilk mixture. Pour into skillet. Top with grated cheese. Bake at 350 degrees for 50-60 minutes or until top is golden brown.