Preheat the oven to 375 F/190 C. Rack in the middle position.
In a medium bowl whisk together the flour, cornmeal, salt, and baking soda.
In a separate large bowl, whisk the eggs, then whisk in the sugar, and sour cream.
Melt the butter until just barely melted and not too hot. Use the microwave or a pot on the stovetop. Whisk the melted butter in with the cornbread batter.
Add the dry mixture half at a time. Mixing it in with a whisk or wooden spoon. Or of course, use a hand or stand mixer. Scrape the sides of the bowl with the spatula.
Grease an 8x8 inch baking pan with shortening, butter, or spray it with cooking spray. Pour the cornbread batter/dough into the pan and spread it with a spatula until even.
Bake the cornbread in the oven for 20 to 25 minutes until a toothpick comes out clean when poked in the middle. Allow it to cool for about 10 minutes before cutting into it. Enjoy!