Serves 10 to 12
7 tablespoons unsalted butter, melted, plus more for the pan
1 2/3 cups all-purpose flour, plus more for the pan
1 2/3 cups cornmeal
7 tablespoons sugar
3 1/2 teaspoons baking powder
2 1/2 teaspoons baking soda
2 1/2 teaspoons salt
1 2/3 cups buttermilk
7 ounces shredded cheese
4 large eggs, lightly beaten
Honey Butter (recipe below)
Preheat an oven to 350°F. Butter and flour a 9-by-13-inch baking pan and set aside.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Stir in the buttermilk, cheese and eggs, mixing just until incorporated. Stir in the melted butter.
Pour the batter into the prepared baking pan and bake for 30 minutes. Cover the pan with foil (to prevent the top from over-browning) and bake for another 5 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Remove to a rack to cool for 10 minutes. Turn the cornbread out of the pan and continue cooling. Serve with Honey Butter.
Honey Butter
1/2 pound (2 sticks) unsalted butter, softened
1/4 cup honey
Salt to taste
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and honey. Add salt to taste.