Ina Garten's corn bread recipe from her show Barefoot Contessa involves combining flour, cornmeal, sugar, baking powder and salt along with eggs, milk and butter to make the batter. The cook adds grated cheddar cheese, scallions and jalapenos to the mixture before baking. The recipe is available on FoodNetwork.com.
Combine 3 cups of all-purpose flour with 1 cup of yellow cornmeal, 1/4 cup of sugar, 2 tablespoons of baking powder and 2 teaspoons of kosher salt in a large bowl. Combine 2 cups of milk, 3 extra-large, lightly beaten eggs and 2 sticks of melted butter in a separate bowl. Add the wet mix to the dry mix and stir with a wooden spoon until most of the lumps dissolve, being careful not to overmix the batter. Gently stir in 2 cups of grated cheddar cheese, 1/3 cup of chopped scallions and 3 tablespoons of minced, fresh jalapeno peppers with the seeds removed. Let the mixture rest at room temperature for about 20 minutes.
Grease a 9-by-13-inch baking pan with extra melted butter and preheat the oven to 350 F. Pour the batter into the pan and use the spoon to smooth the surface. Sprinkle more grated cheddar cheese over the batter along with chopped scallions before baking for 30 to 35 minutes. Use a toothpick to determine if the cornbread is finished by poking it into the cornbread; if the toothpick comes out clean, the cornbread is ready.
Allow the cornbread to cool before cutting into large squares and serving warm or at room temperature.