Ingredients
8 ounces bacon , cut into small dice
1 cup yellow cornmeal (or white), stone-ground
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
Instructions
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 degrees. Grease a 9-by-9-by-2-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. Add melted butter; stir until ingredients are just combined. Crumble bacon and fold into batter.
5. 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.
6. 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-degree oven for 10 to 15 minutes.)
