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Preheat the oven to 375 F. Grease an 8-inch baking dish with non-stick baking spray.
In a bowl, whisk together the melted butter and sugar. Add the eggs, and whisk until smooth, then whisk in the milk and sour cream.
Separately, combine the cornmeal, flour, baking powder and salt. Add the dry ingredients to the wet, and whisk for 10-15 seconds until well combined.
Pour the batter into the pan. Bake on the center oven rack for about 30-35 minutes, just until a toothpick or cake tester inserted in the center of the bread comes out clean.
Let cool for 10 minutes, then slice and serve warm. This cornbread is delicious plain, or with butter, honey or pure maple syrup.