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Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F. In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush. In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend. Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.
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