2 cups yellow cornmeal
1½ cups, plus 2 tablespoons all-purpose flour
1/2 cup sugar
1 tsp salt
2 tsp baking powder
1 tablespoon baking soda
3 eggs
1 cup milk
1/3 cup sour cream
1/2 cup unsalted butter (melted but not clarified)
Add, if desired:
1/2 cup corn kernels
2 tablespoons diced mild green chilis
2 tablespoons pimientos
Preheat oven to 350 degrees. Grease a 9×11-inch brownie pan.
Combine all the dry ingredients in a large bowl. In a medium bowl, whisk together the milk, eggs and sour cream. Make a well in the dry ingredients, and pour the liquid mixture in. Fold together. Add melted butter and stir until blended. After the batter is mixed, add any other ingredients such as corn or chilies. Spread evenly in the baking pan, being sure to get into corners. Bake for 30 minutes. Cool on rack before cutting.
Makes 12 servings if cut into 3×4-inch squares.