Heat oven to 425°F. Grease or place paper baking cups into 12 muffin pan cups; set aside.
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.
Spoon batter into prepared muffin pan cups. Bake 15-18 minutes or until golden brown.
Serve warm with butter with canola oil.
- This cornbread can be baked in a greased 8-inch square baking pan. Bake 18-22 minutes. 9 servings
- 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