In a medium-sized mixing bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
Fold in the eggs and sour cream with a silicone spatula until just combined.
Fold in the butter a little bit at a time until just combined.
Grease an 8x8-inch baking pan. Pour the batter into the pan, spread evenly with a small offset spatula or the back of a spoon, and bake for 25-30 minutes until the top just starts to brown and a toothpick inserted into the center comes out clean,
Notes
Cornbread lasts for several days at room temperature in an airtight container. You can also store it in the fridge for a week or in a freezer-safe container in the freezer for several months.If you don't have an 8x8" baking pan or if you want to switch things up, you can bake this in almost vessel you like. Double it and bake in a 9"x 16"pan for a larger crowd.It works perfectly as cornbread muffins or mini muffins - just bake in greased muffin tins. For mini muffins, check for doneness at around 12 minutes.