This is the cornbread from Etta's Cornbread Pudding ---with extra cheese added. It is good on its own. Goes well with mussels, and hearty stews. It isn't a sweet cornbread.
---Barbara
Cheesy Cornbread
(adapted from Tom Douglas's Seattle Kitchen cookbook)
Makes 16 squares
1 cup flour
3/4 cup yellow cornmeal
1 t. baking soda
1 t. salt
3/4 cup shredded Jack or Cheddar cheese
2 large eggs
1 cup milk
3 T. honey
1/4 cup (1/2 stick) melted unsalted butter
Preheat the oven to 425 degrees.
Grease a 8" x 8" pan with butter.
Mix the dry ingredients together: flour, cornmeal, baking soda, salt and shredded cheese.
In a separate bowl, mix together the eggs, buttermilk or milk, and honey. Whisk until all of the honey is fully incorporated.
Add the wet ingredients into the dry ingredients, and mix with a spatula until just combined.
Melt the butter in the microwave, until it just melts.
If it is too hot, wait until it cools.
Then, add the butter to the batter, and stir gently with the spatula until the butter is incorporated.
Pour the batter into the prepared pan, and smooth the top, if necessary.
Bake for 20-22 minutes, until a toothpick comes out clean. (Will brown around the edges, not on top.)
If desired, brush the top with a little butter.
Cool on a rack.
Flip it over on to a cutting board, remove from pan, and cut into 16 equal squares.
Can be made ahead of time, then put it in the toaster oven on the "bake" setting at 300 degrees for 5-10 minutes to warm up before serving.
Freezes well.
---Barbara