Sour Cream Cornbread Muffins

Sour Cream Cornbread Muffins

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.

10 min.prep time 25 min.total time
12 muffins
16 Ratings

Ingredients

1/4 cup Land O Lakes® Butter, softened
3 tablespoons sugar
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

Directions

Heat oven to 425°F.  Grease or place paper baking cups into 12 muffin pan cups; set aside.

Combine softened 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.

Recipe Tip

- 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

Nutrition Facts (1 muffin)

Calories: 150

Fat: 7g

Cholesterol: 55mg

Sodium: 250mg

Carbohydrates: 19g

Dietary Fiber: <1g

Protein: 4g

Recipe #12587©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

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.
Love it---
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.
so delicious
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 !!
lssrls@yahoo.com
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!!!

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