Early Texas Corn Bread
1 1/2 cups plain cornmeal
3 teaspoons baking powder
1 (8 ounce) carton sour cream
2/3 cup corn oil
1 cup cream-style corn
1/4 cup green pepper, chopped
1/2 cup onion, chopped
2 eggs, beaten
1 cup Cheddar cheese, grated
Pour corn oil in large iron skillet and place in a 350 degree oven to heat.
Meanwhile combine all remaining ingredients except Cheddar cheese.
When skillet and oil are hot, pour oil into batter and stir quickly to blend.
Immediately pour half of batter back into hot skillet.
Sprinkle cheese evenly over batter.
Carefully pour remaining batter over cheese and bake at 350 degrees for about 45 minutes.