Ingredients

• 8 tablespoons unsalted butter, melted, plus more for buttering the pan
• 1 1/4 cups stone-ground cornmeal
• 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup 1/2-inch cubes Cheddar, plus 1 cup shredded
• 1/2 cup grated Parmesan

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Instructions

1. Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
2. Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
3. Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.