Corny Cheddar Cornbread

This is a dense, chewy cornbread. One piece will fill you up!

2 cups cornmeal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 ½  teaspoons sea salt
1/4 cup cane sugar
2 1/2 cups buttermilk*
1/2 cup butter, melted
2 eggs, beaten
2 cups sharp cheddar cheese, grated
2 cups corn, fresh or frozen/thawed

1. Heat oven to 350°F. Spray a 9 x 13 inch pan with cooking spray.
2. In a large bowl, combine all the dry ingredients. Add the buttermilk, eggs, and melted butter. Stir until blended. Fold in the corn and cheddar cheese.
3. Pour batter into prepared pan and bake for 45 – 50 minutes, or until a knife inserted into the center of the cornbread comes out clean. Cool slightly and cut into squares.

*If you don’t have buttermilk, stir 1 teaspoon cider vinegar into the milk and let sit a couple minutes.