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1/4		cup LAND O LAKES® Butter, softened
3		tablespoons sugar
2		LAND O LAKES™ All-Natural Farm-Fresh Eggs
1/2		cup sour cream
1/2		cup milk
1		cup all-purpose flour
2/3		cup yellow cornmeal
1 1/2		teaspoons baking powder
1/2		teaspoon salt
1/4		teaspoon baking soda LAND O LAKES® Spreadable Butter with Canola Oil

Heat oven to 425°F. Combine butter and sugar in small 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. Reduce speed to low; beat just until mixed.

Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes or until golden brown. Serve warm with Spreadable Butter with Canola Oil.

Recipe Tip
This cornbread can be baked in a greased 8-inch square baking pan. Bake for 18 to 22 minutes. 9 servings

Recipe Tip
Prepare batter as directed above. Pour batter into greased 8-inch cast iron skillet. Bake for 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. 8 servings

Ingredient Substitution Index

12587 © 2003 Land O'Lakes, Inc.