Golden Northern-Style Cornbread

In the mood to try some DOWN-HOME-COOKIN'? How 'bout some buttermilk cornbread?

I've learned something about cornbread....there are different styles. And, boy, do these country folks get creative!

There is Northern-Style and Southern-Style. I'm going to pass along the Northern-style since it's sweeter, fluffier, and easier on the teeth (just my opinion).

*If you REALLY want to be sassy, then try adding some Cheddar or Monterey Jack Cheese in the batter (just leave out the sugar and fold one cup in after adding the butter).

*For a kick, leave out the sugar and add one or two jalapenos that have been stemmed, seeded, and minced.

*Bacon tastes good in or on anything. Cut 8 oz sliced bacon into small dice, then fry until well-brownned and crisp. Drain, cool, and set aside. Follow recipe and leave out the sugar. After adding the butter, quickly fold in the crumbled bacon.

I hope you try it. Stay tuned, I will be adding more recipes to help pass along a taste of Country Life....even if you live in Downtown.

* * * * *

Use stone-ground yellow cornmeal for the best taste and texture. Stone-ground cornmeal can be recognized by its light and dark flecks.

2 Tblsp UNSALTED BUTTER, melted, plus more for greasing the pan
1 Cup YELLOW CORNMEAL, preferably stone-ground.
1 Cup UNBLEACHED ALL-PURPOSE FLOUR
2 tsp BAKING POWDER
1/2 tsp BAKING SODA
4 tsp SUGAR
1/2 tsp SALT
2 LARGE EGGS
2/3 Cup BUTTERMILK
2/3 Cup MILK

1. Adjust an oven rack to the center position and heat the oven to 425 degrees. Grease a 9-inch square baking pan with butter.

2. Whisk the cornmeal, flour, baking powder, baking 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 bater 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.)

5. Transfer the pan to a wire rack to cool slightly, 5 to 10 minutes. Cut the cornbread into squares and serve warm. (The pan can be wrapped in foil and stored at room temperature for up to 1 day. Reheat the cornbread in a 350-degree oven for 10 to 15 minutes.)