As a busy mother and grandmother, Cindy understands the importance of convenient meals and a well-stocked pantry, as well as the enjoyment that goes into spending time in the kitchen with little ones. Cindy’s idea of relaxing? Making an apple pie that’s just like Mom’s. Let’s hope she shares the recipe.
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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 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.
Dietary Fiber: <1g
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 !!email@example.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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1012
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin. More ...
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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.
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