Layered Mexican Cornbread


1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder (optional)
2/3 cup half-and-half cream (or use milk)
2 large eggs
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter or 1/3 cup vegetable oil
1 small onions, finely chopped or 1 small green onion
1 (14 ounce) can creamed corn
1 cup frozen corn, thawed or 1 cup drained canned corn niblet
1 1/2 cups grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (or to taste)

1 Set oven to 350 degrees.
2 Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
3 In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
4 Add in onion and creamed corn and thawed corn; mix to combine.
5 Pour half the batter into prepared baking dish.
6 Sprinkle the layer with grated cheese and jalapeno peppers.
7 Pour the remaining batter on top of the cheese and jalapeno peppers.
8 Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
9 Allow to cool slightly before slicing.