Prep Time:  15 minutes  Cook Time: 20 minutes  Serves: 10-15


  • 2 cups all-purpose flour
  • 3/4 cup stone-ground cornmeal
  • 1 tbsp. sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/8 tsp. Cayenne pepper
  • 3/4 cup (6 ounces) butter, cut into chunks
  • 1 cup shredded sharp Cheddar cheese
  • 1 large egg
  • 3/4 cup buttermilk
  • 2 tbsp. butter, melted
  • Kosher salt


1. Preheat oven to 425 degrees.

2. Place first 7 ingredients in a food processor. Add 3/4 cup butter; pulse 8-10 times or until mixture resembles corn meal.

3. Place mixture in a large bowl; stir in cheese. Whisk together the egg and buttermilk. Add egg mixture to the flour mixture and stir just until blended. Do not over mix. Turn dough onto a floured surface and knead a couple of times.

4. Form dough into a rectangle 10”X7”. Cut into 15 squares. Place squares on a parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with Kosher salt. Bake for 20 minutes or until golden.

5. Note: You can freeze the squares of dough by placing them on parchment paper and into a freezer bag. When ready to bake, remove from freezer. Butter and salt the tops and bake 25-30 minutes.


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