Paula Deen's Layered Mexican Cornbread

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Donna

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)

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