Instructions: Preheat oven to 425F. and generously grease an 8-inch-square baking pan.

In a bowl whisk together flour, cornmeal, sugar, baking powder, salt, baking soda, and 1 teaspoon caraway seeds.

In a small bowl whisk together eggs, milk, sour cream, and butter.

Add milk mixture to cornmeal mixture and stir until just combined.

Spread batter in prepared pan and sprinkle with remaining 1 teaspoon caraway seeds. Bake corn bread in middle of oven 20 minutes, or until sides begin to pull away from edges of pan.

Cool corn bread in pan on a rack 5 minutes and cut into 4 squares.

Makes four 4-inch squares.

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