Golden Cornbread

 

4
large eggs
1 1/3
cups buttermilk
1 1/3
cups milk
2
cups yellow cornmeal, preferably stone-ground
2
cups all-purpose flour
4
teaspoons baking powder
1
teaspoon baking soda
2
tablespoons sugar
1
teaspoon salt
4
tablespoons unsalted butter, melted, plus extra for greasing baking dish

 

 

Adjust oven rack to middle position and heat oven to 375 degrees.  Grease 9 by 13-inch baking dish with butter.

 

Beat eggs in medium bowl, whisk in buttermilk and milk.

 

Whisk cornmeal, flour, baking powder, baking soda, sugar, and salt together in large bowl.  Push dry ingredients up sides of bowl to make a well, then pour egg and milk mixture into well and stir with whisk until just combined; stir in butter.

 

Pour batter into greased baking dish.  Bake until top is golden brown and edges have pulled away from sides of pan, 30 to 40 minutes.

 

Transfer baking pan to wire rack and cool to room temperature before using, about 1 hour.