On a cold winter's night, I like to curl up in front of the fire with a glass of milk and a slice of this bread!

2 c. self-rising cornmeal
1 tsp. salt
3 tbsp. sugar
1 (8 oz.) carton sour cream
1 can cream-style corn
1 lg. onion, finely diced
1 green pepper, diced
3 whole eggs, well beaten
3/4 c. corn oil
3 tbsp. shortening
3/4 c. sharp cheddar cheese, grated

Preheat oven to 350 degrees. Combine all ingredients except shortening and 4 tablespoons cornmeal in large bowl. Mix well. Place 3 tablespoons shortening in 9-inch black iron skillet. When shortening is bubbling, sprinkle a thin layer of cornmeal on bottom and sides of skillet and let brown lightly. Remove from stove and pour half of batter in skillet. Sprinkle cheese evenly. Then pour remaining batter over cheese. Bake for 50 minutes. Let cool for 15 minutes before removing from skillet.