Adobo and Cheddar Topped Corn Bread

For the corn bread:
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. butter, melted and cooled, plus additional for the pan

For the adobo-cheddar topping:
1 T. adobo sauce (from a can of chipotle in adobo sauce), or to taste
1 T. canola oil
pinch sugar
pinch salt
1/2 C. finely shredded mild cheddar cheese

Preheat the oven to 375�F. Butter an 8-inch square baking pan. Set aside.

Whisk together the cornmeal, flour, sugar, baking powder and salt until thoroughly combined. Set aside.

In a large bowl, whisk together the buttermilk, egg and melted butter until combined. Add the cornmeal mixture and stir just until combined. The batter should be thick. Scrape the batter into the prepared pan and use a spatula to spread evenly in the pan. Set aside.

In a small bowl, mix together the adobo sauce, oil, sugar and salt. Spread the adobo mixture over the corn bread batter and sprinkle with the cheese.

Bake the corn bread until golden brown on top, about 25 minutes. Transfer the pan to a wire rack to cool slightly.

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