Golden Northern Cornbread With Bacon

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 8 slices bacon, diced, cooked until crisp
• 1 cup yellow cornmeal, stone-ground (or )
• 1 cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 2 large eggs
• 2/3 cup buttermilk
• 2/3 cup milk
• 2 tablespoons unsalted butter, melted, plus extra softened butter for greasing the pan

Recipe

• 1 place diced bacon in medium skillet over medium heat; fry until well browned and crisp. drain, cool, and set aside.
• 2 adjust oven rack to center position and heat to 425°f; grease a 9x9x2-inch metal pan.
• 3 stir cornmeal, flour, baking powder, baking soda, and salt in large bowl. push dry ingredients up side of bowl to make a well.
• 4 crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. stir wet and dry ingredients quickly until almost combined.
• 5 add melted butter; stir until ingredients are just combined. crumble bacon and fold into batter.
• 6 pour batter into greased pan. bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.
• 7 transfer pan to wire rack to cool slightly, 5 to 10 minutes. cut cornbread into squares and serve warm. (pan can be wrapped in foil up to 1 day. reheat cornbread in a 350°f oven for 10 to 15 minutes).