Jalapeno Cheddar Cornbread

Combine the flour, cornmeal, sugar, baking powder and 2 tsp 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 the grated Cheddar cheese, the scallions and the jalapenos and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees and grease a 9 x 13 x 2-inch baking pan.

Pour the batter into the prpeared pan, smooth the top, and sprinkle with remaining grated Cheddar cheese and extra 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.