Cheddar Cornbread

• 4 tablespoons (1/2 stick) unsalted butter
• 1 cup all-purpose flour
• 1 cup white or yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon fine sea salt
• 1 1/4 cups grated extra-sharp Cheddar cheese (about 5 ounces)
• 1 1/4 cups buttermilk
• 2 large eggs, at room temperature

1. Preheat the oven to 400F.
2. Place the butter in a 10 1/2-inch cast-iron skillet and heat in the oven for 10 to 15 minutes.
3. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
4. Stir in 1 cup of the cheese.
5. Remove the skillet from the oven and pour the melted butter into the flour mixture.
6. Add the buttermilk and eggs and stir to combine.
7. Pour the batter back into the prepared skillet and smooth the top.
8. Bake until a toothpick inserted into the center comes out clean and the bread is golden brown, about 20 minutes.
9. Just before the cornbread is done, remove from the oven and sprinkle with the remaining 1/4 cup of cheese.
10. Bake until the cheese is melted, 3 to 5 minutes.
11. Transfer to a rack to cool slightly before serving.

butter, flour, white, baking powder, baking soda, salt, cheddar cheese, buttermilk, eggs

Taken from www.epicurious.com/recipes/food/views/cheddar-cornbread-380421 (may not work)