Mexican Cornbread

1 T vegetable oil

1-1/2 C self-rising cornmeal

1 C buttermilk

2 eggs, beaten

3 T vegetable oil

1 (8-3/4 oz.) can cream-style corn

1/2 C chopped green pepper

6 slices bacon, cooked and crumbled

1/4 C chopped canned jalapeno peppers

Dash of garlic powder

2 C (8 oz.) shredded sharp Cheddar cheese, divided

Grease a 10-1/2 inch cast-iron skillet with 1 tablespoon oil. Heat skillet at 350 degrees. Bake until done.