Very Cheesy Cornbread

Ingredients

-8 tablespoons unsalted butter, melted, plus more for buttering the pan

-1 1/4 cups stone-ground cornmeal

-3/4 cup all-purpose flour

-2 tablespoons sugar

 -1 teaspoon kosher salt

-1/2 teaspoon baking powder

-1/2 teaspoon baking soda

-1 cup buttermilk

-2 large eggs

-1 1/2 cups grated sharp cheddar

-1/2 cup grated Parmesan

Method

• Preheat the oven to 375 degrees. Butter a cast iron skillet and put in oven when oven reaches temp.

• Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside.

• Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in one cup of the cheddar, and grated Parmesan.

• Remove the cast iron skillet from the oven and pour the batter into the hot pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.