Cheddar-Buttermilk Corn Bread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 ounces extra-sharp cheddar cheese coarsely grated
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter - (1/2 stick) melted, and cooled slightly
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.