Mexican Cornbread

1 Tbs. oil
1 1/2 cups self-rising cornmeal
1 cup buttermilk
2 eggs, beaten
3 Tbs. oil
1 - 8 3/4 oz. can corn, drained
1/2 cup chopped green pepper
1 lb. hamburger, cooked and drained
1/4 cup chopped jalapeno peppers
dash of garlic powder
2 cups shredded cheddar cheese, divided

Grease a 10 1/2" cast iron skillet with 1 tablespoon oil.  Heat skillet in a 400 degree oven for 10 minutes. 

Combine all remaining ingredients except cheese in a bowl, stirring well.  Pour half of cornmeal mixture into skillet. 

Sprinkle with 1 cup of cheese and top with remaining cornmeal mixture. 

Bake at 350 degrees (don't forget to turn the oven down) for 45 minutes. 

Sprinkle with remaining cheese and bake an additional 10 minutes.