Step 1

Preheat the oven to 350 degrees.

Step 2

Grease and line the bottom of two 9 x 13-inch baking pans with parchment

Step 3

paper.

Step 4

Whisk together the flour, cornmeal,

Step 5

sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk

Step 6

together the milk, sour cream, and eggs and then slowly whisk in the melted

Step 7

butter. Pour the wet ingredients into the dry ones and mix them together with a

Step 8

rubber spatula, until combined. Don’t overmix! Pour the batter into the

Step 9

prepared pans, smooth the top, and bake for 25 to 35 minutes, until a toothpick

Step 10

comes out clean. Place the pans on a rack and cool completely.

Step 11

When ready to serve, slice the corn bread,

Step 12

toast it, and serve with salted butter and strawberry jam.