1/4 cup butter, melted
3/4 cup yellow cornmeal
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp fine sea salt
1 large egg, beaten, at room temperature
1 cup buttermilk, at room temperature
1 tbsp sour cream
1 1/2 cup cheddar cheese, grated
Line a 7-inch cake pan with parchment paper and set aside.
Melt 4 tbsp of butter and set aside to cool slightly.
In a large bowl combine the cornmeal, flour, baking powder, baking soda, and salt.
In a medium bowl mix the buttermilk, sour cream, 4 tbsp melted butter, and egg. Pour the buttermilk mixture into the bowl with dry ingredients.
Stir in the cheese and mix the ingredients to just combine. Avoid over-mixing as this will give you more dense cornbread when cooked.
Fill the cake pan with the batter and bake at 320F for 45-50 minutes, or until a toothpick inserted into the middle of the cornbread comes out clean.
Serve at room temperature.
