This is a yummy savoury corn bread – serve hot or warm. If you want to spice it up, add some minced jalapeno or a pinch of cayenne!
In a medium saucepan heat 1 tbsp. of the butter over low heat. Add leek, sweet onion, salt and pepper. Cook for about 20 minutes, stirring frequently to stop onions from sticking. Cook until leeks and onions are very soft and just starting to turn golden. Let cool.
Place 1 tbsp. of the butter in an 8 or 9-inch cast iron skillet and heat in oven.
Preheat oven to 350 degrees F.
In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt. Stir in the cornmeal.
Melt the remaining butter and whisk in another bowl with the eggs and buttermilk.
Pour the wet into the dry ingredients. Sprinkle with cooled leeks and onions, chives, corn and 3/4 cup of the cheese. Stir with a wooden spoon until just combined and some flour remains visible. Do not over mix.
Swirl hot pan to coat with butter. Spread batter into pan. Sprinkle with remaining cheese.
Bake for about 30 to 35 minutes or until tester inserted in centre comes out clean and edges are crispy and golden. Let cool in pan on rack for 5 minutes. Serve hot or warm.