Paula Deen's Layered Mexican Cornbread

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)