CORN AND CHEESE BREAD

Corn and Cheese Bread

3 teaspoons plus 1 teaspoon butter melted and divided
    (or you can use olive oil, your choice)
1 cup white or yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk or plain yogurt
2 medium eggs
4 tablespoons granulated sugar
1 cup well drained canned corn
3/4 to 1 cup sharp Cheddar cheese
1/2 cup thinly sliced red onion

Preheat oven to 350 degrees F.

Coat a large cast iron skillet with 1 tablespoon of melted butter (or you can use olive oil).

Combine together , cornmeal, flour, baking powder and baking soda. Set aside.

In a large bowl, stir together buttermilk, eggs, sugar and remaining butter mixing well. Pour into dry ingredients and barely blend together. Add corn, cheese and onions, stirring just to blend - DO NOT OVERMIX.

Pour into prepared skillet and bake 25 to 30 minutes.

Serve hot from oven.

Serves 8.