1 1/2 cups self-rising cornmeal
4 eggs, beaten
3/4 teaspoon salt
1 cup chopped green bell pepper
1 cup (4 oz.) grated Cheddar cheese
1 cup chopped onion
3 tablespoons sugar
1 teaspoon baking powder
1 cup sour cream
1 (17 oz.) can cream style corn
1/2 cup vegetable oil
Preheat oven to 450 degrees. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl, mix together all ingredients.
Pour mixture into prepared baking dish and bake 20 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and cut into serving-sized squares.
Notes: If self-rising cornmeal is not available, use a mixture of 3/4 cup flour, 3/4 cup cornmeal, 1 teaspoon salt, and 1 tablespoon baking powder; it will make 1-1/2 cups self-rising cornmeal. The original recipe calls for a stick of butter to be melted and poured evenly over the warm bread before serving. If that sounds good to you, why not give it a try?!