Ina Garten's Jalapeno Cheddar Cornbread (Barefoot Contessa)

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474 ml 2 cups milk

237 ml 1 cup yellow cornmeal

3 x 3 extra large eggs, Lightly Beaten

236.56 ml 8 ounces aged extra-sharp cheddar cheese , Grated, Divided

30 ml 2 tablespoons baking powder

59.25 ml 1/4 cup sugar

79 ml 1/3 cup scallion, Chopped (White And Green Parts, Plus Extra For Garnish, 3 Scallions)

45 ml 3 tablespoons fresh jalapenos, Seeded And Minced

10 ml 2 teaspoons kosher salt

711 ml 3 cups plain flour

0.23 kg 1/2 lb unsalted butter , Melted (Plus Extra To Grease The Pan)

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