Barefoot Contessa's Jalapeno Cheddar Cornbread

1. Combine 3 cups of all-purpose flour, 1 cup of yellow cornmeal, 1/4 cup of sugar, 2 tablespoons of baking powder, and 2 teaspoons of salt in a large bowl. 

2. In a separate bowl, combine 3 extra large eggs (lightly beaten), 2 cups of milk, and 2 sticks of unsalted better. 

3. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!

4. Mix in 2 cups of grated cheddar, 1/3 cup of chopped scallions, and 2-3 minced jalapeno peppers. Allow the mixture to sit at room temperature for 20 minutes. 

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

6. Pour the batter into the prepared pan, smooth the top, and sprinkle with the additional cheddar and scallions. Bake for 30 to 35 minutes or until a toothpick comes out clean.