Vera Obias' Cheddar & Black Pepper Cornbread

• 3 cups (375g) all-purpose flour
• 3/4 cup (166g) sugar
• 1 cup (144g) cornmeal, preferably coarse
• 1 tablespoon (12g) baking powder
• 1 teaspoon (6g) baking soda
• 1 1/2 teaspoons (10g) salt
• 1 1/2 cups (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

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.
2. Heat the oven to 350u0b0 F.
3. 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.

flour, sugar, cornmeal, baking powder, baking soda, salt, butter, buttermilk, heavy cream

Taken from food52.com/recipes/28440-vera-obias-cheddar-black-pepper-cornbread (may not work)