1/2 cup butter, melted
1/2 cup sugar
2 eggs
1 cup soured milk (or buttermilk)
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1 tsp salt
Preheat oven to 375F (175C). Grease an 8" square pan.
If you're using soured milk, pour just under a cup of milk into your measuring cup. Add lemon juice/white vinegar to make the full cup. Let it sit until needed.
Melt the butter, if you haven't. I melted it in the microwave. It took about a minute, but I have a pretty low-power microwave. You can melt it on the stovetop, too (in which case, use the pan to mix all the ingredients; don't dirty up an extra bowl if you don't need to).
Stir the sugar into the melted butter. Add the eggs, mixing until well blended.
Add the baking soda to the soured milk/buttermilk, then stir it into the butter mixture.
Stir in the cornmeal, flour, and salt until generally well-blended and it's just a bit lumpy. Pour it into the pan.
The recipe I worked from said to bake it 30-40 minutes. Mine took around 25. Set it for 20, check it, and add time as needed. It's done when a toothpick/butter knife inserted in the middle comes out clean.
I promptly drizzled it with honey and a bit of butter right out of the oven and ate it. Most satisfying midnight craving to date!
It should be noted that I don't like sweet cornbread. If you do, up the sugar. I like a bit of extra salt in mine, as well, but it can be completely omitted and still be tasty.
