Ina Garten's Jalapeno Cheddar Cornbread (barefoot Contessa)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 3 cups plain flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra large eggs, lightly beaten
• 1/2 lb unsalted butter, melted (plus extra to grease the pan)
• 8 ounces aged extra-sharp cheddar cheese, grated, divided
• 1/3 cup scallion, chopped ( and green parts, plus extra for garnish, 3 scallions)
• 3 tablespoons fresh jalapenos, seeded and minced

Recipe

• 1 combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
• 2 in a separate bowl, combine the milk, eggs, and butter.
• 3 with a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. don't overmix!
• 4 mix in 2 cups of the grated cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• 5 meanwhile, preheat the oven to 350 degrees f.
• 6 grease a 9 by 13 by 2-inch baking pan.
• 7 pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions.
• 8 bake for 30 to 35 minutes, or until a toothpick comes out clean.
• 9 cool and cut into large squares. serve warm or at room temperature.