BUTTERMILK CORNBREAD WITH MONTEREY JACK CHEESE

Buttermilk Cornbread with Monterey Jack Cheese image

Provided by Tom Douglas

Yield Makes one 8-inch square cornbread

Number Of Ingredients 10

1 cup all purpose flour
1 cup yellow cornmeal
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (packed) coarsely grated Monterey Jack cheese
3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1/4 cup (1/2 stick) unsalted butter, melted

Steps:

Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).
Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)