Cheesy Cheddar Cornbread

Ingredients:

1 cup fresh or frozen corn kernels

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 1/4 cups buttermilk

4 tablespoons butter, melted and divided

2 large eggs, at room temperature

1/2 cup shredded white cheddar cheese

Directions:

Preheat oven to 400 degrees. Mist a 9" baking pan with non-stick cooking spray. If using fresh corn, place in a microwave safe bowl and microwave for 1 minute.

In a large mixing bowl, combine cornmeal, flour, salt and baking powder. In another bowl, whisk together buttermilk, 2 tablespoons butter and eggs. Mix with the dry ingredients, then add cheese and corn and gently stir together. Pour the remaining 2 tablespoons of butter into the prepared pan and spoon the batter into the pan. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted into the center of the bread comes out clean and the top is golden.