Cheddar-Buttermilk Corn Bread

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1 cup	62g / 2.2oz	Yellow cornmeal
1/4 cup	49g / 1.7oz	Sugar
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
4 oz	113g	Extra-sharp cheddar cheese - coarsely grated
1 cup	237ml	Buttermilk
2 cups	396g / 13oz	Eggs (large)
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - melted, and
		Cooled slightly

Recipe Instructions

Preheat oven to 400 degrees. Butter 8- by 8- by 2-inch metal baking pan.

Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix.

Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)

This recipe yields one 8- by 8-inch bread.

Source:
Bon Appetit, December 2002

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