Smoky Cheddar-Swirl Jalapeño Cornbread with Green Onion

Steps

1. Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan with a little of the butter and line it with a parchment sling. Shred the cheddar, dice the jalapeño, slice the green onion and melt the remaining butter so it can cool while you work.
2. Make the swirl filling: in a small bowl, mash the cream cheese with one quarter of the cheddar and half of the jalapeño until smooth and spreadable. Set aside.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, smoked paprika and sugar.
4. In a second bowl, whisk the milk, sour cream and eggs until smooth, then whisk in the melted butter.
5. Pour the wet mixture into the dry mixture and stir just until no dry streaks remain. Fold in half of the cheddar, the remaining half of the jalapeño and the green onion.
6. Spread half of the batter in the pan. Dollop the cream cheese swirl filling over it in small spoonfuls, then cover with the remaining half of the batter and drag a knife through once or twice to marble.
7. Scatter the last quarter of the cheddar over the top.
8. Bake for 50 to 55 minutes, until the top is deep golden and a toothpick inserted into the center comes out clean (a little melted cheddar is fine, but no wet batter). Tent with foil after 35 minutes if the cheddar topping browns too fast.
9. Cool in the pan for 10 minutes, then lift out by the parchment and cool on a rack for at least 30 minutes before cutting into 12 slices.