Buttermilk Cornbread with Monterey Jack Cheese
- 1/2 cup (packed) coarsely grated Monterey Jack cheese
- 1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).
Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.