Jalapeno Cheddar Cornbread

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

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.