Step 1

We prefer to use a cast-iron skillet here because it makes the best crust; however, any 10-inch ovensafe skillet will work for this recipe. Cornbread is best served warm.

Step 2

Adjust oven racks to lower-middle and middle positions and heat oven to 450 degrees. Place 10-inch cast-iron skillet on middle rack and heat for 10 minutes. Meanwhile, spread cornmeal over rimmed baking sheet and toast in oven on lower-middle rack until fragrant and lightly golden, about 5 minutes.

Step 3

Carefully transfer toasted cornmeal to large bowl and whisk in sour cream and milk; set aside. When skillet is hot, add oil and continue to heat until just smoking, about 5 minutes.

Step 4

Using potholders (skillet handle will be hot), remove skillet from oven, carefully add butter, and gently swirl to incorporate. Pour hot oil-butter mixture into cornmeal mixture and whisk to incorporate. Whisk in sugar, baking powder, baking soda, and salt, followed by eggs.

Step 5

Quickly scrape batter into hot skillet and smooth top. Bake on middle rack until top begins to crack and sides are golden brown, 12 to 15 minutes, rotating skillet halfway through baking. Let bread cool in skillet on wire rack for 5 minutes. Remove bread from pan and let cool on rack for at least 10 minutes before serving.