Cheese-Stuffed Cornbread

This isn't your ordinary cheesy cornbread. It's cornbread STUFFED with an entire layer of cheese. Cheese-Stuffed Cornbread 1 c. buttermilk 1/2 c. unsalted butter 1/4 c. honey 2 large eggs 1 c. all-purpose flour 1 c. yellow cornmeal 1/2 tsp. baking soda 1/4 tsp. salt 6 oz. pepper jack cheese, cubed Preheat oven to 375 degrees F. Combine buttermilk, butter, honey and eggs in a medium bowl. Whisk to evenly combine. In a separate large bowl, whisk together flour, cornmeal, baking soda and salt. Pour wet ingredients into the dry ingredients and stir until just combined. Grease a medium oven-proof skillet. Spread half of the cornbread batter into the pan. Sprinkle cheese on top to create an even layer. Pour remaining batter and spread to cover the cheese. Bake for 25-30 minutes, until the cornbread is golden and cooked through. Let cool for 5 minutes in pan. Slice and serve warm.