Jalapeño Cheddar Cornbread

Recipe from Ina Garten, Barefoot Contessa on the Food Network

3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 eggs, lightly beaten
1/2 pound (2 sticks) butter, melted, plus extra to grease pan
8 ounces extra-sharp cheddar, grated, save some to garnish
1/3 cup chopped scallions, plus extra to garnish
3 tablespoons seeded and minced fresh jalapeño pepper

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine milk, eggs, and butter. Using a wooden spoon stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in most of the grated cheddar, most of the scallions, and all of the jalapeños, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat oven to 350 and grease 9x13 pan.

Pour batter into pan, smooth the top, and sprinkle with the remaining cheddar and scallions. Bake for 25 to 35 minutes or until toothpick comes out clean.