Jalapeno Cheddar Cornbread

Servings 6

3 cups gluten free flour *Cup 4 Cup is our favorite
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
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 part, plus extra for serving (3 scallions)
3 tablespoons seeded and minced jalapenos (2-3 peppers)

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In 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 or cast iron skillet.
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.