Sour Cream Cornbread Muffins
Sour Cream Cornbread Muffins
These sour cream cornbread muffins are moist and best served warm. Team them with chili for a satisfying fall family dinner.
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10 min
Prep Time
25 min
Total Time
12
muffins Ingredients
14 cup Land O Lakes® Butter, softened
3 tablespoons sugar
12 cup sour cream
12 cup milk
1 cup all-purpose flour
23 cup yellow cornmeal
1 12 teaspoons baking powder
12 teaspoon salt
14 teaspoon baking soda
How to make
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STEP 1
Heat oven to 425°F. Grease or place paper baking cups into 12 muffin pan cups; set aside.
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STEP 2
Combine butter and sugar in bowl; beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed. Do not over mix.
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STEP 3
Spoon batter into prepared muffin pan cups. Bake 15-18 minutes or until golden brown.
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STEP 4
Serve warm with Butter with Canola Oil.
Tip #1
This cornbread can be baked in a greased 8-inch square baking pan. Bake 18-22 minutes. 9 servings
Tip #2
Prepare batter as directed above. Pour batter into greased 8-inch cast iron skillet. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. 8 servings
150 Calories
7 Fat (g)
55 Cholesterol (mg)
250 Sodium (mg)
19 Carbohydrates (g)
<1 Dietary Fiber
4 Protein (g)
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