1 1/2 c. self-rising corn meal
2 eggs, beaten
2 tbsp. chopped green pepper
1 (8 oz.) sour cream
1 c. cream-style corn
1/4 c. vegetable oil
2 jalapeno peppers, chopped
1 c. Cheddar cheese

Mix all ingredients except cheese. Pour half of batter into hot greased 10 1/2-inch cast-iron skillet. Sprinkle cheese. Then pour remaining batter.

Bake at 350°F for 35 to 40 minutes.