Sweet Northern-Style Cornbread

Method - Preheat the oven to 425°F.

Method - Coat a 9x9-inch baking pan with nonstick cooking spray and set aside.

Method - In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.

Method - In the bowl of a stand mixer, beat the softened butter on medium speed, about 2 minutes. Add the sugar and beat until very light and fluffy, about 10 minutes.

Method - Add the eggs, one at a time, to the butter mixture, mixing well on medium speed after each addition.

Method - With the mixer running on low, add half of the flour mixture to the butter mixture and beat until incorporated. Stream in the milk and beat until well combined. Add the remaining flour mixture and beat until incorporated. Increase the speed to medium-high and beat until the batter is light and voluminous, about 5 minutes.

Method - Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Method - Let cool for at least 10 minutes. Slice into squares and serve warm or at room temperature.

Storage - Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.