Jalapeño Cheddar Cornbread

Ingredients:

• 3 cups premium flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tbsp baking powder
• 2 teaspoons coarse salt
• 2 cups of milk
• 3 large eggs, lightly beaten
• 220g unsalted butter, melted, plus extra for greasing the pan
• 220 g aged sharp cheddar, grated, divided
• 1/3 cup chopped green onions, plus extra for topping
• 3 tablespoons fresh jalapeno peppers, seeded and finely chopped

Preparation:

1. In a large bowl, combine the flour, corn flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, eggs, and butter. Using a wooden spoon, stir the wet mixture into the dry mixture until most of the lumps are dissolved. Don't overwork the dough! Stir in 2 cups of grated cheddar, green onions, and jalapeño, and let the dough rest at room temperature for 20 minutes.
2. Meanwhile, preheat the oven to 175°C. Grease a 22 x 32 x 5 cm loaf tin with butter.
3. Pour the batter into the prepared pan, smooth the surface, and sprinkle with the remaining grated cheddar and green onions. Bake for 30-35 minutes, until a toothpick inserted into the bread comes out clean. Cool and cut into large squares. Serve the cornbread warm or at room temperature.