1 1/2 c. yellow cornmeal
1 tsp. salt
1 tbsp. baking powder
2 eggs, beaten
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

Combine cornmeal, salt and baking powder; mix well. Stir in remaining ingredients, except cheese. Pour 1/2 of the batter in to a hot, greased 10 1/2 inch cast iron skillet; sprinkle evenly with 1/2 the cheese. Pour the remaining batter over cheese; top with remaining cheese. Bake at 350 degrees for 35 to 40 minutes. Yields: 10 to 12 servings.