Golden Northern Cornbread

1. Adjust oven rack to center position and heat oven to 425 degrees. Grease 9-inch square baking pan. Stir cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl to combine. Make well in center of dry ingredients.
2. Crack eggs into well and stir gently with wooden spoon. Add buttermilk and milk, then quickly stir wet ingredients into dry ingredients, stirring until almost combined. Add butter and stir until ingredients are just combined.
3. Pour batter into prepared pan. Bake until top is golden brown and lightly cracked and edges have pulled away from sides of pan, about 25 minutes.
4. Transfer to wire rack to let cool slightly, 5 to 10 minutes, and serve.

GOLDEN NORTHERN CORNBREAD WITH CHEDDAR
You may use Monterey Jack instead of the cheddar.
Omit sugar. After adding butter to batter, quickly fold in 1 cup shredded cheddar cheese.

GOLDEN NORTHERN CORNBREAD WITH JALAPEÑOS
One jalapeño lends mild heat to the cornbread. For bolder heat, use up to 2 jalapeños, with seeds.
Omit sugar. After adding butter to batter, quickly fold in 1 small stemmed, seeded, and minced jalapeño chile.

GOLDEN NORTHERN CORNBREAD WITH BACON
Cook 8 slices bacon, chopped fine, over medium-high heat until crisp, about 5 minutes. Transfer to paper towel–lined plate and let cool. Omit sugar. After adding butter to batter, quickly fold in bacon.