Cheddar Jalapeno Cornbread

Directions

Mix together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.

In a separate bowl, whisk together the milk, eggs, and butter until smooth.

Add the wet ingredients into the dry ingredients, stir with a wooden spoon until most of the lumps are dissolved, nicely and evenly incorporated. Do not over mix.

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.

Meanwhile, preheat the oven to 350℉ (180℃).

Coat a 9 by 13 by 2-inch baking pan with cooking spray or grease with butter.

Pour the batter evenly into the prepared pan, smooth the top using a spatula, and sprinkle with the remaining grated cheddar and sliced scallions.

Bake for about 35 minutes, or until a toothpick or wooden stick inserted in the center comes out clean.

Cool on a wire rack for at least 10 minutes.

Cut into 12 squares.

Serve warm or at room temperature.