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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
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 !!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
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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