Perfectly Moist and Sweet Cornbread

Steps

1. 1Preheat the oven to 350ºF. Butter a 9×13-inch baking dish. I’ve been using my metal USA Pan, but a glass pan will work, too.
2. 2Place the butter in a small skillet and set it over low heat. Let it melt slowly as you assemble the corn bread.
3. 3In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
4. 4In a separate large bowl, beat the eggs until blended. Add the sour cream, milk, and oil. Whisk until smooth. Add the melted and slightly cooled butter and whisk again until smooth.
5. 5Add the dry ingredients to the wet ingredients, and, using a spatula, mix until the dry ingredients are absorbed and you have a mostly smooth batter — the cornmeal will give the batter a bit of texture, making it look not entirely smooth.
6. 6Transfer the batter to the prepared pan and spread it to fill the pan. I like to lift and drop my pan onto my countertop, tapping and shaking it a few times, too, to help the batter distribute evenly.
7. 7Transfer the pan to the oven and bake for about 20 to 22 minutes, or until an instant-read thermometer registers 200°F. The material of the pan may affect baking time, so do rely on the visual cues: it should feel mostly firm with a slight spring to the touch and be lightly golden around the edges.
8. 8Remove the pan from the oven and let it cool for 10 minutes before serving with softened butter. See notes above for storing.