Barefoot Contessa (en-US)

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½ pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
3 cups all-purpose flour
1 cup Bob’s Red Mill medium-grind yellow cornmeal
½ cup sugar
2 tablespoons baking powder (see note)
1 tablespoon kosher salt
1¼ cups whole milk
¾ cup sour cream
2 extra-large eggs, at room temperature
Salted butter and strawberry jam, for serving

Preheat the oven to 350 degrees. Grease and line the bottom of two 9 x 13-inch baking pans with parchment paper.

Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, sour cream, and eggs and then slowly whisk in the melted butter. Pour the wet ingredients into the dry ones and mix them together with a rubber spatula, until combined. Don’t overmix! Pour the batter into the prepared pans, smooth the top, and bake for 25 to 35 minutes, until a toothpick comes out clean. Place the pans on a rack and cool completely.

When ready to serve, slice the corn bread, toast it, and serve with salted butter and strawberry jam.

Sour Cream Cornbread