The secret to my cheese cornbread is a hot cast iron skillet. And pretty much everyone has one, or is investing in one (you can get one cheap, the good Lodge brand at Walmart if need be) So while your oven is preheating, and you are mixing in the four, repeat FOUR ingredients (not counting the oil to grease the pan) together, you can get that bad boy ready for baking action. This cornbread would be great with soup, meatloaf, salad, the possibilities are endless. Make some up and watch it disappear. That is the Midwest way.
Vegetable oil for lightly greasing cast iron skillet or oven safe pan (can also using a baking dish greased with spray)
1 3/4 cups yellow cornmeal
2 cups buttermilk
1 large egg slightly beaten
2 cups shredded colby jack or sharp/medium cheddar cheese
Preheat oven to 450 and place cast iron skillet or baking dish on a baking sheet and let warm up while oven preheats
Mix cornmeal, buttermilk, egg, and cheese together until combined. Carefully take hot pan out of oven and fill with cornbread mixture. Bake for 20-25 minutes or until center comes out clean or with a few crumbs. Cool slightly and serve. Leftovers can be kept wrapped tightly at room temp for two more days.
*for added spice, add chopped jalapenos or cayenne pepper