Jalapeno Cheddar Cornbread

Jalapeno Cheddar Cornbread 3 cups all purpose flour 1 cup yellow cornmeal 1/4 cup sugar 2 Tbsp. baking powder 2 tsp. kosher salt 2 cups milk 3 extra-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, white and green parts, plus extra for garnish, 3 scallions 3 Tbsp. seeded and minced fresh jalapeno peppers Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl In a separate bowl, combine the milk, eggs and butter With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes Meanwhile, preheat the oven to 350 degrees Grease a 9 x 13 x 2 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 30-35 minutes or until a toothpick comes out clean Cool and cut into large squares Serve warm or at room temperature