|Self rising cornmeal||1 1⁄2 Cup (24 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Vegetable oil||3 Tablespoon|
|Canned cream style corn||8 3⁄4 Ounce|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped canned jalapeno peppers||1⁄4 Cup (4 tbs)|
|Garlic powder||1 Dash|
|Shredded sharp cheddar cheese||16 Ounce|
Grease a 10 1/2-inch cast-iron skillet with 1 tablespoon oil.
Heat skillet at 350Â° for 10 minutes.
Combine next 9 ingredients in a bowl, stirring well.
Pour half of cornmeal mixture into skillet.
Sprinkle with 1 cup cheese.
Top with remaining cornmeal mixture.
Bake at 350Â° for 45 minutes.
Sprinkle with remaining cheese, and bake an additional 10 minutes.