Jalapeno Cheddar Cornbread

Recipe courtesy of Barefoot Contessa At Home

Ingredients

• 3 cups all-purpose flour
  
• 1 cup cornmeal
  
• ¼ cup sugar
  
• 2 tablespoons baking powder
  
• 2 teaspoons kosher salt
  
• 2 cups milk
  
• 3 eggs, lightly beaten
  
• 2 sticks butter, melted
  
• 8 ounces aged extra-sharp Cheddar cheese, grated, divided
  
• 1/3 cup chopped scallions, white and green parts, plus extra for garnish
  
• 3 tablespoons seeded and minced fresh jalapeno peppers (2 to 3 peppers)
  

Directions

1. In a large bowl combine the flour, cornmeal, sugar, baking powder, and salt. In a smaller bowl whisk together milk, eggs, and butter. Add the wet ingredients to the dry ingredients. Add 2 cups of cheese, scallions, and jalapeno peppers. Mix until just combined – the batter should be lumpy. Let sit at room temperature for 20 minutes.
   
2. Meanwhile, preheat the oven to 350 degrees. Oil a 9 x 13 x 2-inch baking pan. Pour the batter into the prepared pan and spread into all corners. Sprinkle the top with remaining cheese and additional scallions. Bake for 30 minutes, or until a toothpick inserted into the middle comes out clean. Let cool before cutting. Yields 12 large squares.

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