JALAPENO CHEDDAR CORNBREAD

JALAPENO CHEDDAR CORNBREAD 3 cups all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 2 Tablespoons baking powder 2 teaspoons kosher salt 2 cups buttermilk 3 large eggs, slightly beaten 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan 8 ounces extra-sharp cheddar, grated 1/3 cup chopped scallions, plus extra for garnish (3-4 scallions) 3 Tablespoons seeded and minced fresh jalapeno peppers (2-3 peppers) Sift together the flour, cornmeal, sugar, baking powder, and salt. Combine the buttermilk, eggs, and butter. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Stir until just combined. Mix in 2 cups of the cheddar, the scallions, and jalapenos and stir until just combined. Do not overmix! Allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350, and grease a 9 x 13 x 2 inch baking dish. Spread the batter into the baking dish, and sprinkle the top with the remaining cheddar and scallions. Add some bacok to make it even more yummier