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Preheat Oven:
Set oven to 350°F (175°C).
Butter an 8×8-inch or 9×9-inch square baking dish.
Mix Dry Ingredients:
In a large bowl, mix together cornmeal, flour, sugar, baking powder, and garlic powder.
Add Wet Ingredients:
Add half-and-half cream (or milk), eggs, seasoned salt, and melted butter (or oil) to the dry mixture.
Mix until well blended.
Incorporate Additional Ingredients:
Add in chopped onion, creamed corn, and thawed corn. Mix to combine.
Layer the Batter:
Pour half of the batter into the prepared baking dish.
Sprinkle grated cheese and chopped jalapeño peppers evenly over the batter layer.
Pour the remaining batter on top of the cheese and jalapeños.
Bake:
Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean.
Baking time may vary slightly depending on the size of the pan used.
Cool and Serve:
Allow the cornbread to cool slightly before slicing.
Serve warm.
Additional Information:
Prep Time: 10 minutes
Cooking Time: 35-45 minutes
Total Time: 45-55 minutes
Servings: 8
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