By Kelli Stovall
1 1/2 cup yellow cornmeal
1 tsp salt
1 Tbsp baking powder
2 eggs, beaten
2 Tbsp chopped green pepper
1 (8oz) carton sour cream
1 cup cream style corn
1/4 cup vegetable oil
1 to 2 chopped Jalapeño peppers
1 cup (4 oz) shredded Cheddar Cheese
Use Shortening to grease skillet. 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 the cheese. Pour remaining batter over cheese. Top with remaining cheese. Bake at 350 degrees for 35-40 minutes. Yield: 10-12 servings Serve while hot with honey butter.
