Step 1

Preheat oven to 375 degrees.

Step 2

To a large mixing bowl, whisk together cornmeal, flour and sugar.

Step 3

Add milk to beaten eggs then add egg mixture to dry ingredients.

Step 4

Next add sour cream and whisk together and finally add melted butter and whisk until well combined. Consistency will be slightly runny.

Step 5

Heat very large 17 inch cast iron skillet over high heat on the stove. Tip: Add a few droplets of water and once the water dances in skillet, it is ready!

Step 6

Once ready, add vegetable oil to skillet then remove pan from heat.

Step 7

Pour cornbread mixture into skillet (oil will bubble) and bake for 35-45 minutes or until toothpick inserted in center comes out slightly clean (make sure not to overbake and dry out the cornbread too much) and is golden brown.

Step 8

Remove skillet from oven and let cool for 20 minutes before releasing from pan.

Step 9

Allow cornbread to cool to room temperature.