JALAPENO CHEDDAR CORN BREAD

3 cups all-purpose 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 pound (2 sticks) unsalted butter, melted, plus extra to grease pan
8 ounces aged extra-sharp cheddar cheese, grated, divided use
1/3 cup chopped scallions, plus extra for garnish
3 tablespoons seeded and minced fresh jalapeno chiles (2 to 3 chiles)

Combine flour, cornmeal, sugar, baking powder and salt in a large bowl; set aside.

In another bowl, mix milk, eggs and butter. Stir wet ingredients into the dry until most of the lumps dissolve. Mix in 2 cups of the cheddar, scallions and jalapenos. Let mixture sit at room temperature for 20 minutes.

Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.

Pour the batter into the prepared pan, smooth the top and sprinkle with the remaining grated cheddar and extra chopped scallions.

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Makes 12 large pieces
Adapted from source: Barefoot Contessa at Home by Ina Garten