Cheddar Corn Bread

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Into a large bowl sift together cornmeal, flour, sugar, salt, baking soda, and baking powder.
3. 3
   Put butter in a well seasoned 8-inch cast iron skillet or a 1-quart baking dish and heat in middle of oven until melted.
4. 4
   Swirl skillet or baking dish to coat bottom and sides with butter and pour excess into another large bowl.
5. 5
   Whisk buttermilk and egg into bowl with butter.
6. 6
   Stir buttermilk mixture and Cheddar into cornmeal mixture until just combined.
7. 7
   Pour batter into hot skillet or baking dish and bake 20 minutes, or until a tester inserted in center comes out clean.
8. 8
   Cool corn bread in skillet or baking dish on a rack 10 minutes.
9. 9
   Corn bread may be made 1 day ahead and cooled to room temperature before being chilled, wrapped in foil.
10. 10
    Cut corn bread into 8 wedges.
11. 11
    Reheat corn bread, covered with a paper towel to retain moisture, in a microwave oven 30 seconds on high.