Cheddar Cornbread

Nothing says lovin' like a warm piece of cornbread out of the oven! Buttery, savory or sweet, cornbread compliments many southern or hearty dishes. This recipe is particularly amazing because it adds the use of white cheddar. Recipe from "Between Harlem and Heaven" by Chef JJ Johnson. Makes one 9-in round. 

INGREDIENTS

4 tbs unsalted butter melted
1 cup milk
1 large egg
1 and 1/4 cup yellow cornmeal
1 cup all-purpose flour
1 cup grated white cheddar
1/2 cup sugar
1 tbs baking powder
1/2 teaspoon Cayenne Pepper
1/2 teaspoon of salt

PREPARATION
Preheat the oven to 400F. Brush the bottom and sides of a 9 inch round cake pan with some of the melted butter. 

In a large bowl, beat the remaining melted butter, milk, and egg with a whisk until well mixed. In a separate bowl, combine the cornmeal, flour, sugar, baking powder, cayenne pepper, and salt. Stir into the egg mixture and blend until the flour is just moistened (the batter will be lumpy). Gently fold in the cheese and set the batter aside for 5 minutes.

Pour the batter into the prepared pan; use a rubber spatula to scrape batter from the bowl. Spread the batter evenly in the pan. Bake for 25 minutes, or until it is golden brown and a toothpick inserted in the center comes out clean.