1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

¾ teaspoon salt

1–2 tablespoons sugar (optional)

1 (16-ounce) bag frozen corn, thawed and drained

1 cup milk

1 cup sour cream

6 tablespoons butter, melted

Freshly ground black pepper, to taste

8 ounces bacon, cooked until crispy and diced

1–2 jalapeños, minced (adjust for preferred heat level)

1½ cups grated cheddar cheese, divided

Optional: Chopped green onions for garnish

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Preheat oven to 350°F and grease a 9×13-inch baking dish thoroughly.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar until evenly combined.
Add thawed corn, milk, and sour cream to the dry ingredients and gently mix until combined.
Pour in melted butter, season with black pepper, and fold in most of the bacon, jalapeños, and 1 cup of cheddar cheese. Mix just until combined; do not overmix.
Spread the batter evenly in the prepared baking dish.
Bake for 40–45 minutes or until golden and a toothpick inserted in the center comes out clean.
Remove from oven, sprinkle remaining bacon, ½ cup cheddar cheese, and green onions (if using) over the top. Return to the oven for a few minutes until the cheese melts.
Let cool for 5 minutes before serving warm.