2 eggs, beaten
1 cup milk (or buttermilk)
1 1/2 cups grated sharp cheddar cheese (white or orange); set aside 1/2 cup for topping
1/2 stick melted butter
8 oz. creamed corn
3/4 - 1 cup roasted corn (or regular) - I use Trader Joe's
2 green onions (chopped with stems) - reserve a small handful for topping
1 cup yellow cornmeal
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 small canned jalapeños or 2 larger fresh ones, seeded and minced - Fresh is better
1/2 teaspoon salt
Preheat oven to 350º
Grease bottom and sides of an 8 inch cast iron skillet
Combine eggs, milk, 1 cup shredded cheddar, creamed corn, onion, jalapeños, and melted butter.
In a separate large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Stir egg mixture into dry ingredients and mix well.
Pour mixture into skillet and sprinkle reserved 1/2 cup cheese on top and a handful of reserved chopped green onion, as well.
Bake about 40 minutes or until golden brown. Will firm up as it sits a bit out of the oven.