My father loved corn bread and was satisfied with a version from a mix. This recipe, adapted from Well Plated, is similar to what his mother would have made, updated with herbs and cheese.
Preheat the oven to 425 degrees. Coat an 8×8 pan with butter or oil. Line the pan with enough parchment paper to overlap the sides; this prevents sticking and makes handles for removing the finished corn beard. Grease the bottom of the parchment as well.
Mix together 1 cup corn meal (coarsest grind you can find), 1 cup white flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt, and 1 generous tablespoon of chopped fresh rosemary.
Mix together 1 cup buttermilk*, 4 tablespoons melted butter, 2 eggs, and ¼ cup honey. *I don’t keep buttermilk on hand; you can make your own for baking purposes by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and letting it stand for 5-10 minutes.
Make a well in the dry ingredients and pour in the wet ingredients, mixing thoroughly. Stir in ½ cup of the sharpest cheddar cheese you can find.
Pour the batter into the pan and top with ¼ cup of cheese. Bake for 18 minutes – depending on your oven – until golden brown and a toothpick comes out clean. The edges will be slightly darker.
Serve with butter and drizzled honey. I use this along with a hearty soup or chili to make a meal.