Cheddar-Buttermilk Corn Bread

Name: Cheddar-Buttermilk Corn Bread
Yield: Makes one 8x8-inch bread Servings
Ingredients: 1 cup all purpose flour; 1 cup yellow cornmeal; 1/4 cup sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (packed) coarsely grated extra-sharp cheddar cheese (about 4 ounces); 1 cup buttermilk; 2 large eggs; 1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly

By Barbara Pool Fenzl

November 30, 2002

Recipe notes