Paula Deen's Layered Mexican Cornbread

This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-)

• Ready In: 45 mins
• Serves: 9-12
• Yields: 1 (8x8-in) pan

Ingredients

• 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)

Directions

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.