Here's our family's favorite. It's from the Fannie Farmer Cookbook.
Rich Corn Cake
1 cup yellow cornmeal
1 cup flour
4 tbsp. sugar
1 tsp. baking soda
2 tsp. cream of tartar
2/3 tsp. salt
1 cup sour cream
1/4 cup milk
2 eggs, well beaten
4 tbsp. butter, melted
Preheat oven to 425º. Butter a 9 x 9 x 2" pan. Combine the cornmeal, flour, sugar, baking soda, cream of tartar, and salt and mix well. Quickly add the sour cream, milk, eggs, and butter. Stir just to mix. Spoon into pan and bake for about 20 minutes. Cool and cut in squares.
We always make it in a cast iron skillet (I think it's a 10" skillet) and put it in the oven with about 5 tbsp. butter while the oven's preheating. Then you've got your 4 tbsp. butter and your skillet's greased.