Jalapeno Cheddar Cornbread

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3 cup(s) all-purpose flour

1 cup(s) yellow cornmeal

1/4 cup(s) sugar

2 tablespoon(s) baking powder

2 teaspoon(s) Kosher salt

2 cup(s) milk

3 extra large eggs lightly beaten

1/2 pound(s) unsalted butter, melted

8 ounce(s) extra-sharp Cheddar grated, divided

1/3 cup(s) chopped scallions, white and green parts 3 scallions

3 tablespoon(s) seeded and minced fresh jalapeno peppers

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