1 tbsp. vegetable oil
1 1/2 c. self-rising cornmeal
1 c. buttermilk
2 eggs, beaten
3 tbsp. vegetable oil
1 (8 3/4 oz.) can cream style corn
1/2 c. chopped green pepper
6 slices bacon, cooked and crumbled
1/4 c. chopped canned jalapeno peppers
Dash of garlic powder
2 c. (8 oz.) shredded sharp Cheddar cheese, divided

Grease a 10 1/2 inch cast iron skillet with 1 tablespoon oil. Heat at 350 degrees for 10 minutes or until very hot.

Combine remaining ingredients except cheese in a medium bowl, stirring well. Pour half of cornmeal mixture into skillet. Sprinkle with 1 cup cheese. Top with remaining cornmeal mixture. Bake at 350 degrees for 45 minutes. Sprinkle with remaining 1 cup cheese. Top with remaining cornmeal mixture. Bake at 350 degrees for 45 minutes. Sprinkle with remaining 1 cup cheese and bake an additional 10 minutes. Yield: 12 servings.