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BUTTERMILK CORNBREAD WITH MONTEREY JACK CHEESE Recipe

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This recipe for BUTTERMILK CORNBREAD WITH MONTEREY JACK CHEESE is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 CUP ALL PURPOSE FLOUR
1 CUP YELLOW CORN MEAL
2 TEASPOONS BAKING SODA
1 TEASPOON BAKING POWDER
1 TEASPOON SALT
½ CUP (PACKED) COARSELY GRATED Monterey Jack CHEESE
¾ CUP BUTTERMILK
2 LARGE EGGS
3 TABLESPOONS HONEY
¼ CUP(1/2 STICK) UNSALTED BUTTER, MELTED
Directions:
Directions:
Preheat oven to 424 degrees. Butter 8x8x2 inch metal baking pan. Whisk first five 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 until just combined (do not overmix).

Tranfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes.

 

 

 

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