In the South, flavored cornbreads are usually intended more for stylish dinners and elaborate buffets than for earthy barbecues and fish fries. Various cheeses are often incorporated in the batter, but I’ve also seen chopped sautéed scallions, minced bell pepper, and even a few fresh herbs. Cooks up in Mayland, Delaware, and parts of Virginia would most likely add a little sugar to this particular recipe, a practice deemed nothing less than sacrilege in the Deep South. I do recommend that you use genuine Parmesan cheese (or a well-aged extra-sharp cheddar) for this cornbread.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and pepper, add the cheese, and stir till well blended. In another bowl, whisk together the buttermilk and eggs, add to the dry mixture, and stir till just blended (Do not over mix; the batter should be slightly lumpy.) Scrape the batter into the prepared baking pan and
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