Adobo and Cheddar Topped Cornbread

Adobo and Cheddar Topped Cornbread

1 C. cornmeal

1 C. flour

2 T. sugar

2 t. baking powder

1/4 t. salt

1 C. buttermilk

1 egg lightly beaten

4 T. oil + additional for the pan

Topping:

1 T. adobo sauce

1 T. oil

pinch sugar

pinch salt

1/2 C. finely shredded mild cheddar cheese

Preheat the oven to 375°F.

Whisk together the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Add the buttermilk, egg and oil. Stir until just combined. Heat a cast iron skillet on the stove, when hot add a little oil. Pour cornbread batter into the pan.

Mix together the adobo sauce, oil, sugar and salt. Spread on top of the cornbread. Top with the cheese. Bake the cornbread for about 25 minutes, until golden brown on top.