Cheddar & Black Pepper Cornbread

By garciamoss

Ingredients

• Makes one 9x9-inch pan:
• 3 cups (375g) all-purpose flour
• 3/4 cups (166g) sugar
• 1 cup (144g) cornmeal, preferably coarse
• 1 tablespoon (12g) baking powder
• 1 teaspoon (6g) baking soda
• 1 1/2 teaspoon (10g) salt
• 1 1/2 cup (150g) grated aged white cheddar
• 8 ounces (240g) butter, cold and cubed
• 3/4 to 1 cups buttermilk
• Heavy cream, cracked black pepper and Maldon (or other flaky) salt for finishing

Preparation

Step 1

Combine the first seven ingredients in a food processor. Add butter and pulse until just combined, with pea-sized chunks. Add buttermilk and pulse until dough forms. Let chill for an hour.
Heat the oven to 350° F.
Press dough evenly into a 9x9-inch baking pan. Brush with cream and sprinkle with Maldon sea salt and cracked black pepper. Bake until the top is golden brown and the sides start to pull away from the pan, about 25 minutes.