Ingredients
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3 cups plain flour
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1 cup yellow cornmeal
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1/4 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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1/2 lb unsalted butter, Melted (Plus Extra To Grease The Pan)
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3 tablespoons fresh jalapenos, Seeded And Minced
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8 ounces aged extra-sharp cheddar cheese, Grated, Divided
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1/3 cup scallion, Chopped (White And Green Parts, Plus Extra For Garnish, 3 Scallions)
Instructions
- 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 F.
- Grease a 9 by 13 by 2-inch baking pan.
- 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.