Ingredients

• 1/2 cup of flour
• 1/2 cup of yellow cornmeal
• 1 1/2 tablespoon of sugar
• 1 1/2 teaspoon of baking powder
• 1/2 teaspoon of soda
• 1/2 teaspoon of salt
• 1 egg
• 1/2 cup of buttermilk
• 2 tablespoons of margarine, melted
• 1/2 cup of shredded cheese (cheddar)
• 10 1/2" iron skillet

Directions

Preheat oven at 425ºF. Combine flour, cornmeal, sugar, baking powder, soda and salt in bowl. Beat eggs, buttermilk and margarine; add cheese. Add to flour mixture; stir to moisten. Scrape into skillet. Bake in hot 425ºF. oven 10 minutes until wooden pick tests clean. Gently loosen corn bread with metal spatula invert onto a wire rack. Cut into quarters. Makes 4 servings.