Stir the cornmeal, flour, baking powder, sugar, and salt together in a mixing bowl.
Whisk together the egg, milk (start with ½ cup and add up to ¼ cup to thin if needed), sour cream, and butter. Add the wet ingredients to the dry and mix to combine.
Heat a non-stick skillet or griddle over medium-high heat. Once hot, add butter to coat the pan. Cook the pan cakes with ¼ cup of batter at a time for 2-4 minutes on each side, until golden.