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Method Prep:20min › Cook:40min › Ready in:1hr
Add vinegar to cup and the fill rest of cup with milk and leave to sit for at least 10 minutes.
Preheat the oven to 190 C / Gas 5. Grease an 20cm square cake tin.
Melt butter in large pan. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Add milk mixture and whisk.
Stir in cornmeal, flours, baking powder and salt until well blended and few lumps remain.
Add most of the grated cheese bit by bit to the mixture. Reserve some cheese for sprinkling on top the bread.
Pour mixture into the prepared tin, and sprinkle with the reserved cheese.
Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted in the centre comes out clean.
Instead of making your own buttermilk with milk and vinegar you can buy buttermilk and use instead.
You can make double recipe and when they are cooled wrap and freeze one, as it freezes well.
Note it will cook quicker if you use all plain flour (more like the 30 minutes) and slower if you used all wholemeal flour (more like the 40 minutes). All ovens are different and if you overcook it will be dry so what I do is check on it at 25 minutes and make a call when to check it next, so I catch it just as it is finished baking.