1/2 c. all-purpose 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 Cheddar cheese

Preheat oven to hot 425 degrees. Place lightly oiled 10 1/2-inch cast-iron skillet in oven to heat.

Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large mixing bowl.

Beat egg, buttermilk and butter in small bowl; add cheese. Add to flour mixture; stir to moisten. Scrape into hot skillet.

Bake in hot 425 degree oven 10 minutes until wooden pick tests clean. Gently loosen corn bread with metal spatula; invert onto wire rack. Serve warm. To freeze, cool completely. Wrap in freezer paper or double wrap with plastic wrap and aluminum foil.