Golden Northern Cornbread

Makes 9 servings

2 TB unsalted butter, melted,  plus more for greasing the pan
1 cup yellow cornmeal, preferably stone ground
1 cup unbleached flour
2 tsp baking powder
1/2 tsp baking soda
4 tsp sugar
1/2 tsp salt
2 large eggs
2/3 cup buttermilk or (whole milk with a scant tsp of white vinegar, let sit for at least 5 minutes)
2/3 cup whole milk

1. Adjust oven rack to the center position and heat the oven to 425 degrees. Grease a 9 inch heavy, square baking pan, (or round for wedges) with butter

2. Whisk the cornmeal, flour, baking powder, baling soda, sugar and salt together in a large bowl. Push the dry ingredients up the sides of the bowl to make a well.

3. Crack the eggs into the well and stir lightly with a wooden spoon, then add the buttermilk and milk. Stir the wet and dry ingredients quickly until almost combined. Add the melted butter and stir until the ingredients are just combined.

4. Pour the battter into the greased pan. Bake until the top of the cornbread is golden brown and lightly cracked and the edges have pulled away from the sides of the pan, about 25 minutes though mine was done in 20 minutes, insert a toothpick, it is done when it comes out clean.

5. Transfer the pan to a wire rack to cool slightly, 5 to 10 minutes. Cut the cornbread itno squares and serve warm. Pan can be wrapped in foil and stored at room temperature up to 1 day. Reheat cornbread in a 350-degree oven for 10 – 15 minutes ( I pop mine in the microwave for about 10 – 15 seconds per piece)