1 1/2 c. yellow cornmeal
1 tsp. salt
1 tbsp. baking powder
2 well beaten eggs
2 tbsp. chopped green pepper
1 (8 oz.) carton commercial sour cream
1 c. cream style corn
1/4 c. vegetable oil
1 to 2 jalapeno peppers, chopped
1 c. (4 oz.) shredded Cheddar cheese or 8 oz. can Cheddar Cheese soup

Combine cornmeal, salt and baking powder; mix well. Stir in remaining ingredients, except cheese. Pour half the batter into a hot, greased 10 1/2 inch cast-iron skillet; sprinkle evenly with half cheese.

Pour remaining batter over cheese; top with remaining cheese. Bake at 325 degrees for 35 to 40 minutes. Yield: 10 to 12 servings.