MAKES 12 LARGE PIECES
Barefoot Contessa-Most cornbread is dry and tasteless, but this one stays moist from the Cheddar and milk and has a nice kick from the scallions and jalapeno peppers. We used to sell big chunks of it at Barefoot Contessa; they're particularly great in the summer with barbecued chicken and ribs.
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.
Copyright © July 3, 2008