1 1/2C self-rising cornmeal
1 can cream style corn
1 Cup milk
1 Cup grated cheese
2/3 cup olive oil
1/2 bell pepper chopped up
Combine EVERYTHING except oil in a big bowl and stir.
Put about 1/4 cup of oil in iron skillet and place in preheated 425 oven.
Let skillet and oil get very hot...meanwhile add the rest of the oil to the cornbread mixture.
When oil in skillet is hot enough (1-2 min) remove from oven and add to mixture.
Bake at 425 degrees for about 30 min or more until done.