Cheddar Jalapeno Cornbread

• 3 cups flour, all-purpose
• 1 cup cornmeal yellow
• 4 tablespoons sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk whole fat
• 3 large eggs lightly beaten
• 2 stick butter, unsalted 1/2 pound, melted
• 8 ounces cheddar cheese, very old, sharp grated, divided
• 1/2 cup scallions, spring or green onions white and green parts, plus more for garnish
• 3 1/2 tablespoons jalapeno pepper or to taste, freshly seeded and minced

1. Mix together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, whisk together the milk, eggs, and butter until smooth.
3. Add the wet ingredients into the dry ingredients, stir with a wooden spoon until most of the lumps are dissolved, nicely and evenly incorporated.
4. Do not over mix.
5. Stir in in 2 cups of the grated cheddar, scallions and jalapenos, and let the mixture sit at room temperature for 20 to 25 minutes.
6. Meanwhile, preheat the oven to 350F (180C).
7. Coat a 9 by 13 by 2-inch baking pan with cooking spray or grease with butter.
8. Pour the batter evenly into the prepared pan, smooth the top using a spatula, and sprinkle with the remaining grated cheddar and sliced scallions.
9. Bake for about 35 minutes, or until a toothpick or wooden stick inserted in the center comes out clean.
10. Cool on a wire rack for at least 10 minutes.
11. Cut into 12 squares.
12. Serve warm or at room temperature.

flour, cornmeal yellow, sugar, baking powder, kosher salt, milk, eggs, butter, cheddar cheese, scallions, jalapeno pepper

Taken from recipeland.com/recipe/v/cheddar-jalapeno-cornbread-51822 (may not work)