The addition of Parmigiano-Reggiano cheese makes an intriguing savory cornbread that is the perfect accompaniment to rich French or Italian-style stews and slow-roasted meats. I often whip up a batch for a simple supper and eat it with a couple of fried eggs and a plate of garlicky greens: my Italian-Southern fusion comfort food.

Note: Sally likes the cornmeal from Anson Mills, Nora Mills and Bob's Red Mill.

• 1-1/2 cups cornmeal
• 1 cup grated Parmigiano-Reggiano cheese
• 1/2 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• A few grinds freshly ground black pepper
• 1-3/4 to 2 cups buttermilk or equal proportions of milk mixed with plain yogurt
• 1 egg, beaten
• 2 to 4 tablespoons unsalted butter

1. Preheat the oven to 400°F. Place a 9- or 10-inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.

2. Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the remainder of the butter into the batter. Stir until just combined. Pour the batter into the skillet.

3. Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.