Recipe courtesy of Pam's Midwest Kitchen Korner


Vegetable oil, for brushing skillet
2 cups stone-ground cornmeal*
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 eggs, lightly beaten
2 cups buttermilk
1/2 cup light sour cream
3 tablespoons butter, melted


Preheat oven to 400°.
Coat a 10-inch iron skillet with oil, place into oven to heat.**

In a large bowl, whisk the cornmeal with the flour, baking powder, baking soda and salt.
In another bowl, whisk the eggs, buttermilk, sour cream and butter. 
Add the wet ingredients into the dry ingredients, stir gently just until combined.

Bake the cornbread for about 20-25 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.

Let cool for a couple of minutes.
Cut into wedges and serve.

*Use regular cornmeal if you wish.
**Or, use an 8-inch square baking pan or a 9x9x1.5-inch, or a 7x11x2-inch baking dish.  Use any pan that will hold 2 quarts:  pour 2 quarts (8 cups) water in your pan and see if it holds the water or not.