Cheddar Buttermilk Cornbread - cooking recipe

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
pepper
2 cups grated extra-sharp cheddar cheese
1 1/2 cups buttermilk
2 large eggs
1/2 cup unsalted butter, melted, cooled slightly
1 cup corn

Preparation

Preheat oven to 400\u00b0F Butter 8x8 baking dish.
Sautee corn until lightly brown, set aside.
Whisk first 7 ingredients in medium bowl to blend. Mix in cheese.
Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn.
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 20 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.).