Ann has a talent for dreaming up simple and flavorful recipes. Her tastes are wide-ranging and she enjoys fine dining as much as discovering and experiencing the best fast food. Over her years of working as a recipe developer and food editor, she has compiled an impressive library of recipes that she continually mines for ideas and inspiration.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
Cornbread muffin recipe with the goodness of sour cream. These moist cornbread muffins are best served warm. Team then with chili for a satisfying fall family dinner.
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.
Dietary Fiber: <1g
We loved this. We made it in an 8 inch glass pan and baked at 400 for 18 minutes and it was perfect (I think my oven is on the hot side, that's why I decreased the temperature). But the bread was so light and moist. I loved that. We served it with butter and honey, so I don't think it needs more sugar in the bread. But that's me. I also used plain whole yogurt instead of sour cream.
I actually did not follow the directions exactly. Sorry. Liked the idea of the sour cream so wanted to try it. I always add a can of whole kernel corn (drained) and a bit of honey to my corn bread. The sour cream added just the bit of moistness that I was hoping for.
I don't like cornbread as a rule especially if it's dry, but this recipe is great! The muffins were a perfect size & so tasty & moist. I'd definitely make again.
Best cornbread recipe I've found. Moist and tastes like cornbread. Not oversweet, but good with savory foods. Not sure why other people say this one is not moist. I did cook it for less time because it was done sooner than directed.
These muffins were tasteless!! I will not make them again. If anyone wants to make these, either add more sugar or honey.
Excellent !! I have always used the corn bread recipe on the box but when I saw this recipe I was SURE it would be great with using sour cream. It has a wonderful texture and delicious .
These have a good flavor, but they're ridiculously dry. I am unimpressed.
The best family loved it with corn chowder!
I have made these 4-5 times and have tweeked it each time. I like the basic recipe but am looking for something a little more moist. I add 1/4-1/2 cup of honey per double batch. They are wonderful!!
They were moist, but I didn't think the muffins had enough flavor. If I make them again I will either increase the amount of sugar or decrease the amount of sour cream.
This recipe is excellent. The first time I cooked muffins and the second time I used an iron skillet and I don't know which one was the best.
My Husband LOVED them then I tired them and 100% agree with him, very Moist and SOOOO GOOD -
I felt that these became overdone very quickly - they got brown to the point of almost being burned on the bottom - and wondered about the oven temperature. It seems that 425 degrees is rather high for baking muffins. I recommend reducing it to 375.
This is one of the easiest and tastiest recipies you can make for a quick breakfast or to have with a pot of bean soup.
These were very good. Next time I will add some corn. Best corn muffins I have found yet !!firstname.lastname@example.org
its very good flavor for fall with ham and beans or alone for breakfast with sausage as a sandwich
I needed cornbread for 50 people and baked this recipe for 10 minutes in a mini-muffin pan. This recipe came out moist and tender. Great recipe!!!
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1012
© 2016 Land O'Lakes, Inc.
This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
Chocolate’s complex flavor brings out the sweetness and tanginess of fruit, mellows the heat of peppers, and comes alive when introduced to a little bit of salt. The real question should be, “What can’t you dip in chocolate?” More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
Starting February 15th, you will not be able to access your Simple Rewards account due to routine site maintenance. Accounts will return to normal functionality on February 29th.
Thank you for visiting landolakes.com
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!