Cornbread Cake

This is a light, sweet cornbread that is akin to pound cake.

makes a 9x9-inch pan--9 3x3-inch servings

1 cup flour
1 cup yellow stone-ground cornmeal
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
4 tablespoons honey, agave, or unrefined cane sugar (such as Sucanat or Rapadura)
1 cup sour cream
1/4 cup milk or buttermilk
2 eggs, beaten
4 tablespoons melted butter (or, traditionally, fresh bacon drippings)

1. Preheat the oven to 425 degrees F.
2. Butter a 9x9-inch baking pan.
3. Mix together flour, cornmeal, baking soda, cream of tartar, salt, and unrefined cane sugar (if using honey or agave, mix it in with the wet ingredients).
4. In a separate bowl, combine and beat together sour cream, milk, eggs, butter, and honey or agave (if using instead of unrefined cane sugar.
5. Mix together wet and dry ingredients, just until dry ingredients are moistened.
6. Pour batter into buttered pan.
7. Bake 25-30 minutes.