Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          cornmeal -- self-rising
     3/4  cup           cooking oil
   2                    eggs
     1/2  cup           onions -- chopped
   2      tablespoons   green pepper -- chopped
   8      ounces        sour cream
   8      ounces        corn -- cream-style (one
                        -- small can)
   2                    jalapeno peppers -- chopped (or more
   3      ounces        pimentos -- (one small can)
   1      cup           cheddar cheese -- grated

Preparation:

Preheat oven to 325F F. Mix all ingredients except cheese together. Pour half of mixture in a well-greased skillet. Use an iron skillet if you have one. Spread cheese over the mixture, then pour remaining batter on top. Bake in 325 degree F. oven for 1 1/2 hours, or until done. Serve warm. NOTES: * Corn Bread with peppers and cheese -- I got this recipe from net.cooks in the fall of 1983. It's really good! We always make a batch of Mexican cornbread when we cook chili; it's also a good dinner with just a salad and the beer of your choice. The original recipe came from akgua!akguc!ma