Heat oven to 425°F. 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.
Pour batter into greased 9-inch round baking pan. Bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.
- Prepare batter as directed above. Spoon batter into 12 greased or paper-lined muffin cups. Bake 15-18 minutes.
- This cornbread can be baked in a greased 8-inch square baking pan. Bake at 425°F, 18-22 minutes. 9 servings
- Spray pan with no-stick cooking spray before baking quick breads like cornbread.