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, drained & diced
1/2 c. grated sharp cheese

Preheat oven to 350 degrees. Generously grease 10 inch ovenproof skillet. Combine cornmeal, flour, baking powder, baking soda and salt. Combine eggs, buttermilk, sour cream and creamed corn. Stir in melted butter and diced peppers. (Use hot jalapenos for very hot bread; mild chilies otherwise.)

Combine cornmeal mixture and buttermilk mixture. Pour into prepared skillet. Top with grated cheese. Bake 1 hour or until top is dark golden brown. Cut into squares to serve. Very moist and best eaten with a fork or spoon.