Tasty, crumbly, buttery cornbread can go with any meal of the day. I like to add some cheddar cheese into my batter – I feel like it keeps the cornbread moist and not too sweet while also providing that little something-something extra. Serve with a dollop of butter or a drizzle of honey. I love it…I think I’ll have an extra piece : )

Feel free to also make this recipe into muffins.

1 stick of butter (melted)

2/3 cup sugar

1 ½ cup cheddar cheese (shredded)

1 ½ cups buttermilk

1 ½ cup cornmeal

1 cup flour

2 eggs

1 teaspoon baking soda

½ teaspoon salt

Preheat the oven to 375 degrees Fahrenheit.

In a large bowl mix together all of the ingredients until thoroughly combined. There will be lumps in the batter, that’s okay.

Pour into a buttered/greased 9×9 inch pan. Put into the oven and bake for 45 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

Allow to cool slightly before cutting.