Cornbread with sour milk

Ingredients:

• 8 tablespoons butter, melted and cooled, plus extra for greasing the pan
• 1 cup all-purpose flour + extra for dusting the pan
• 1 cup white corn flour
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 cup of sour milk or kefir + extra for greasing the bread
• 1 cup heavy cream
• 1 tablespoon distilled white vinegar
• 2 large eggs, lightly beaten

Preparation:

1. Preheat oven to 200°C. Grease the inside of a 20cm square baking pan with a little butter, then dust with flour and line with parchment paper.
2. In a large bowl, combine the flour, cornmeal, baking soda, and salt. In a medium bowl, whisk together the butter, sour milk, cream, vinegar, and eggs until smooth, then quickly pour the liquid mixture over the flour mixture and knead into a dough. Quickly transfer the dough to the prepared pan, smooth the surface, and bake until lightly browned, firm to the touch, and a toothpick inserted into the center comes out clean, about 30 minutes.
3. Transfer the baking sheet to a wire rack and lightly brush the cornbread with buttermilk. Let cool for 5 minutes, then invert the cornbread onto a cutting board, remove, and discard the parchment paper. Invert the cornbread again, cut into large squares, and serve warm.