Cheddar and Black Pepper Cornbread

By lorik

Makes 1 9 x 9 pan

Ingredients

• 3 cups (375 grams) all-purpose flour
• 3/4 cups (166 grams) sugar
• 1 cup (144 grams) cornmeal, preferably coarse grind
• 1 tablespoon (12 grams) baking powder
• 1 teaspoon (6 grams) baking soda
• 1 1/2 teaspoons (10 grams) salt
• 1 1/2 cup (150 grams) grated aged white cheddar
• 8 ounces (240 grams) butter, cold and cubed
• 3/4 to 1 cup buttermilk
• Cracked black pepper and Maldon (or other flaky) salt for finishing

Details

Adapted from food52.com

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.