Golden Northern Cornbread

Golden Northern Cornbread (see below for cheesy variation) 

1 C stone-ground yellow cornmeal*

1 C flour

2 tsp baking powder

1/2 tsp baking soda

4 tsp sugar

1/2 tsp salt

2 large eggs

2/3 C buttermilk

2/3 C milk

2 T butter, melted 

1. Preheat oven to 425 F.  Butter a 9x9 inch square metal pan.
2. Whisk dry ingredients together in a bowl.  Push mixture up the sides of the bowl to create a well. 
   
3. Crack eggs into well and stir lightly with wooden spoon. 
   
   
   
   
   
   
4.  Add buttermilk and milk, and stir quickly until almost combined.  
   
5. Add melted butter; stir until ingredients are just combined.
   
   
   
   

1. Pour batter into greased pan.  Bake until top is golden brown and lightly cracked and the edges have pulled away from the sides of the pan, about 25 min. 
2. Transfer pan to wire rack and cool 5-10 minutes.  Cut cornbread into 9 squares and serve warm.  (Sorry I forgot to take a picture of the beautiful finished product!)

Notes:  From The Best Recipe.  Sweeter and cakier than southern versions.  Bakes beautifully in a cast-iron skillet.  1 1/2 recipes works well in the very large cast iron skillet.  A must when we make ribs!

VARIATION: 

Golden Cornbread with Cheddar (omit sugar; after adding butter, fold in 1C shredded cheddar cheese or Monterey Jack cheese).