Jalapeno Cheddar Cornbread

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 1/2 tablespoons baking powder
2 teaspoons kosher salt
2 cups whole milk
4 large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, green parts, plus extra for garnish
3 tablespoons seeded and minced fresh jalapeno peppers

To make, combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.

Melt the butter in a small saute pan.

Lightly beat your eggs.

Combine the milk, eggs, and melted butter in a small bowl.

Using a wooden spoon, stir in the wet ingredients into the dry until most lumps have dissolved, trying not to overmix.

Combine 2 cups of the grated Cheddar, 1/2 cup scallions, and 3 tablespoons minced jalapeno.

Add the cheese mixture to the batter and stir to combine. Allow to sit at room temperature for 20 minutes.

Preheat your oven to 350 degrees. Grease a 9 x 13 x 2 inch baking pan. Pour the batter into the pan, smoothing out the top. Sprinkle with the remaining Cheddar cheese and chopped scallions.

Bake for 35 minutes or until a toothpick comes out clean.

Allow to cool slightly (they are pretty hot when they first come out) and cut into 20 squares. Serve warm or at room temperature.

My goodness this is fantastic cornbread. These little squares of happiness pack a lot of flavor: moist cornbread, cheesy goodness, and a slight heat from the jalapenos paired with the subtle onion flavor of the scallions.

They were a hit this weekend too, everyone loved them!

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