Cornbread
1 cup yellow or white stone-ground corn meal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons sugar
1/2 teaspoon salt
2 large eggs
2/3 cup buttermilk
2/3 cup milk
2 tablespoons unsalted butter, melted
Adjust oven rack to center position and preheat the oven to 425°. Grease a cast iron skillet or 9 x 9-inch baking pan. Stir the corn meal, flour, baking powder, baking soda, sugar, and salt in large bowl. Make a well in the center of the dry ingredients. Add the eggs into the well and stir lightly with wooden spoon; then add the buttermilk and milk. Stir quickly until almost combined. Add the melted butter and stir until the ingredients are just combined. Pour the batter into the greased pan. Bake until the top is golden brown and lightly cracked and the edges have pulled away from side of the pan, about 25 minutes. Transfer the pan to a wire rack to cool for around 5-10 minutes. Cut into squares and serve warm. Alternately, cool in the pan and serve directly from the pan for a more rustic look.
Makes 4-6 servings
