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From Ina Garten’s ‘Barefoot Contessa At Home’
Note from Marianne: I used 2-1/2 medium jalapenos (2” long), and it was not spicy hot. Next time I will use more. Great recipe!
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 (reserve some for the top) 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 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.