Best served with beans in the middle of a desert.
In a mixing bowl, combine the eggs and buttermilk and whisk.
In a separate mixing bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder, and shredded cheddar. Pour in the egg and buttermilk mixture and mix well.
In an cast-iron skillet, melt the butter on medium-high heat. Pour in the cornmeal dough and spread out evenly. Bake for 20 minutes at 425 degrees Fahrenheit.