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ON THE SIDE: Golden Northern Cornbread

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Whisk together 2 large eggs, ⅔ cup buttermilk, and ⅔ cup milk in bowl. In separate large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 4 teaspoons sugar, and ½ teaspoon salt. Make well in cornmeal mixture, add egg mixture, and stir together until just combined. Stir in 2 tablespoons melted unsalted butter. Transfer batter to greased 9-inch square baking pan. Bake in 425-degree oven until top is golden brown and lightly cracked and edges have pulled away from sides of pan, about 25 minutes. Transfer to wire rack to cool slightly, 5 to 10 minutes. Serves 6 to 8.