Cheddar Jalapeno Cornbread

I made this cornbread with Chili last night and it was so good! You could make it for a snack, or with a bowl of soup. I only put a few jalapenos in the bread, but if you do not like them, then just leave the jalapenos out all together.

3 cups all-purpose flour

1 cup yellow cornmeal

1/3 cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

2 cups 1% milk

4 large eggs

2 sticks melted butter

2 cups shredded sharp cheddar cheese

1/4 cup chopped scallions

2 tablespoons seeded and minced jalapeno peppers

Directions:

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a seperate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry ingredients. Do not over mix, as the bread will be dry. Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room tempature for 15 minutes.

Meanwhile, preheat the oven to 350 F. Grease a 9x13 inch baking pan. (I like to line the pan with parchament paper because it does not stick).

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 minutes, or until a toothpick comes out clean. Cool and cut into large squares.Serve warm, or at room temperature.