4 oz extra-sharp cheddar cheese, coarsely grated (1 cup)
2/3 cup whole milk
2/3 cup well-shaken buttermilk
2 large eggs
3 Tbsp unsalted butter, melted
Maple syrup (optional garnish)
Preheat oven to 350°F. Grease a 2-qt baking dish or 9'' x 2'' round cake pan.
Whisk the cornmeal, flour, sugar, baking powder, salt, and baking soda together in a large bowl. Add the diced sausage and cheddar cheese; whisk until combined.
Whisk the milk, buttermilk, eggs, and butter together in a separate bowl, and then add it to cornmeal mixture. Stir until just combined (do not over-mix).
Pour the batter into the prepared baking dish. Bake on the middle oven rack until pale golden and a tester inserted in center comes out clean—about 45 minutes.
Cool the cornbread in the pan on a cooling rack for 10 minutes. Turn it out onto the rack and invert the bread onto a plate before cutting it into wedges. Drizzle a little maple syrup over each wedge to serve, if desired.
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