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Cheddar-Buttermilk Corn Bread




Source of Recipe


Bon Appetit-12/02






List of Ingredients



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






Instructions



1. Preheat oven to 400 degrees. Butter an 8 x 8-inch square 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.)