Ingredients

The following ingredients have 12 Servings
  • 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 unsalted butter, melted, plus extra to grease the pan ((2 sticks))
  • 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

Instruction

  • 1. 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.
  • 2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
  • 3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.