Cheddar Jalapeno Cornbread

3 cups all-purpose flour (750 mL)

1 cup yellow cornmeal (250 mL)

1/4 cup granulated sugar (60 mL)

2 Tbsp baking powder (30 mL)

1 tsp salt (5 mL)

2 cups 2% milk (500 mL)

3 large eggs (3)

1 cup canola oil (250 mL)

2 1/2 cups shredded old white cheddar cheese, divided (625 mL)

2 green onions, chopped, divided

1/4 cup seeded and finely chopped jalapeño pepper (60 mL)
1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder and salt.
2. In a large bowl, whisk together milk, eggs, and canola oil. Stir wet ingredients into dry ingredients until just combined. Do not over mix.
3. Mix in 1 1/2 cups of cheese (325 mL), half the green onions and jalapeño pepper. Allow the mixture to stand, covered, at room temperature for 20 minutes.
4. Meanwhile, preheat oven to 350°F (180°C). Spray a 13 x 9 inch (22 x 33 cm) baking dish with canola oil cooking spray.
5. Pour batter into baking dish and smooth the top. Sprinkle evenly with 1 cup cheese (250 mL) and remaining green onion.
6. Bake for 35-40 minutes or until a toothpick inserted into centre of bread comes out clean. Cool on a wire rack.
7. Cut into squares and serve warm or at room temperature.
* Add some jalapeño seeds to the cornbread if you would like extra heat.