Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of bacon and chopped scallions.
Cook bacon until crisp. Drain, let cool, then finely dice.
Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir bacon and scallions into batter. Transfer batter to pan and smooth top.
Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Store cooled cornbread, tightly wrapped in plastic, at room temperature, up to 3 days.