- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup (packed) coarsely grated Monterey Jack cheese
- 3/4 cup buttermilk
- 2 large eggs
- 3 tablespoons honey
- 1/4 cup (1/2 stick) unsalted butter, melted
- Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).
- Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)