CORNBREAD (w/CHEESY STUFFED OPTION)

1 c. buttermilk

1/2 c. unsalted butter

1/4 c. honey

2 large eggs

1 c. all-purpose flour

1 c. yellow cornmeal

1/2 tsp. baking soda

1/4 tsp. salt

***6-8 oz. cheese, pepper jack, cheddar, whatever you like (optional)***

Preheat oven to 375 degrees F.

Combine buttermilk, butter, honey and eggs in a medium bowl. Whisk to evenly combine.

In a separate large bowl, whisk together flour, cornmeal, baking soda and salt. Pour wet ingredients into the dry ingredients and stir until just combined.

Grease 9x9 dish or use a spring-form pan.  

Pour batter into prepared pan.  Bake for 25-30 minutes until, knife inserted into center comes out clean.

***CHEESY STUFFED OPTION -- Spread half of the cornbread batter into the pan. Sprinkle cheese on top to create an even layer. Pour remaining batter and spread to cover the cheese. Bake for 25-30 minutes, until the cornbread is golden and cooked through.  Let cool for 5 minutes in pan. Slice and serve warm.