This recipe is adapted from a Fine Cooking magazine issue. This magazine is my favorite and I never miss an issue.
Serves 6 to 8
1 3/4 cups medium-grind stone-ground yellow cornmeal
1/2 cup unbleached all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup sour cream
2 large eggs, lightly beaten
3 tablespoons unsalted butter, cut into a few pieces
Position a rack in the center of the oven and put a 9-to10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425 degrees.
In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend-the mixture should become a thick mush.
In a medium bowl, whisk the remaining 1 1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.
Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.
When the oven and pan are fully heated, add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.
Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it's melted and the pan is well coated. (The butter may brown; that's fine.) Immediately pour the melted butter over the mixed batter and stir to combine a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.
Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.