Jalapeno Cheddar Cornbread

Name: Jalapeno Cheddar Cornbread
Yield: 12
Ingredients: 3 cups all-purpose flour; 1 cup yellow cornmeal; ¼ cup sugar; 2 tablespoons baking powder; 2 teaspoons kosher salt; 2 cups milk; 3 extra-large eggs, lightly beaten; ½ 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 tablespoons seeded and minced fresh jalapeño peppers

Jalapeno Cheddar Cornbread was pinched from <a href="http://www.browneyedbaker.com/2008/07/10/barefoot-bloggers-jalapeno-cheddar-cornbread/" target="_blank">www.browneyedbaker.com.</a>

INGREDIENTS

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3 cups all-purpose flour

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1 cup yellow cornmeal

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¼ cup sugar

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2 tablespoons baking powder

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2 teaspoons kosher salt

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2 cups milk

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3 extra-large eggs, lightly beaten

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½ pound (2 sticks) unsalted butter, melted, plus extra to grease the pan

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8 ounces aged extra-sharp Cheddar, grated, divided

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1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions

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3 tablespoons seeded and minced fresh jalapeño peppers

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