1/2 c. flour
1/2 c. yellow cornmeal
1 1/2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 c. buttermilk
2 tbsp. butter, melted
1/2 c. shredded cheese (cheddar)
10 1/2" iron skillet

Preheat oven at 425 degrees. Combine flour, cornmeal, sugar, baking powder, soda and salt in bowl. Beat eggs, buttermilk and butter; add cheese. Add to flour mixture; stir to moisten. Scrape into skillet. Bake in hot 425 degree 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.