This cornbread is a little firmer and denser than one made for eating on its own so that it will hold up to grilling and tossing with the dressing for the Grilled Cornbread Salad with Red Onions, Arugula, and Red Wine Vinaigrette.
Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (packed) coarsely grated Monterey Jack cheese
3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1/4 cup (1/2 stick) unsalted butter, melted
Directions
Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 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 just until combined (do not overmix).
Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
