Jalapeno Cheddar Cornbread

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.

3 cups all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons 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 'h cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)

3 tablespoons seeded and minced fresh jalapeno peppers (2 to 3 peppers)

Directions:

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.

“Bread is the warmest, kindest of words. Write it always with a capital letter, like your own name.” Anonymous