1/4 cup butter, softened
3 tablespoons sugar
2 eggs
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Heat oven to 425°F. Combine butter and sugar in small bowl. 
Beat at medium speed, scraping bowl often, until creamy. Add 
eggs, one at a time, beating well after each addition. Stir in 
sour cream and milk. Add all remaining ingredients. Reduce 
speed to low; beat just until mixed. 

Pour batter into greased 8-inch cast iron skillet. Bake for 22 
to 26 minutes or until golden brown and toothpick inserted in 
center comes out clean. Serve warm. 

Muffins: 
Prepare batter as directed above. Spoon batter into 12 greased 
or paper-lined muffin cups. Bake for 15 to 18 minutes.

8x8 pan: 
This cornbread can be baked in a greased 8-inch square baking 
pan. Bake at 425°F for 18 to 22 minutes. 9 servings