Jalapeno-Cheddar Corn Bake

• 34 cup sugar
• 14 teaspoon seasoning salt, divided
• 1 12 cups all-purpose flour
• 12 cup cornmeal
• 1 tablespoon baking powder
• 12 cup butter, room temperature
• 3 large eggs
• 1 12 cups canned creamed corn
• 2 tablespoons pickled jalapeno peppers, chopped
• 12 cup shredded monterey jack and cheddar cheese blend

1. Preheat oven to 350; position oven rack in middle position.
2. In a bowl, thoroughly combine sugar, 1/8 teaspoon seasoned salt, flour, cornmeal, and baking powder.
3. With a pastry cutter or finger tips, mix butter into the dry mixture until it resembles pea-sized crumbles.
4. Combine and mix remaining ingredients in a separate bowl; add to dry ingredients, mixing just until some lumps remain.
5. Pour mixture into a greased 8 x 8 inch baking pan.
6. Place pan on a baking sheet; bake for 35 minutes or until golden brown and a pick comes out clean.
7. Season with remaining seasoned salt.

sugar, salt, flour, cornmeal, baking powder, butter, eggs, corn, jalapeno peppers, cheddar cheese blend

Taken from www.food.com/recipe/jalapeno-cheddar-corn-bake-456100 (may not work)