CHEDDAR CORNBREAD

Makes 6 servings

There are a lot of cornmeal products on southern grocery shelves—various textures, blends, and colors. It can be confusing. To start, yellow cornmeal is made from yellow corn and white cornmeal is made from white corn. However, they are not always interchangeable.

Self-rising cornmeal has leavening, salt, and is enriched with B vitamins. It does not contain flour. Self-rising cornmeal mix is cornmeal blended with flour, leavening, and salt, and is also enriched with B vitamins. Be certain to read your recipe and make your purchase carefully since cornmeal, self-rising cornmeal, and self-rising cornmeal mix are not at all interchangeable.

1 cup all-purpose flour

1 cup yellow cornmeal

3 teaspoons sugar

1½ teaspoons baking powder

1½ teaspoons baking soda

¾ teaspoon salt

1 cup grated extra-sharp Cheddar cheese, about 4 ounces

1¼ cups buttermilk

2 large eggs, lightly beaten

¼ cup (½ stick) unsalted butter, melted and cooled, plus more for pan

• Preheat the oven to 400°F. Butter an 8 x 8 x 2-inch square baking dish or a medium cast-iron skillet.

• Using a medium bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir in the cheese. In a separate medium bowl,whisk together the buttermilk, eggs, and melted butter. Add the buttermilk mixture to the dry ingredients and stir until just combined.

• Pour the batter into the prepared pan. Bake until a cake tester inserted into the center comes out clean and the bread is golden brown, 20 to 25 minutes. Serve warm or at room temperature.