These sour cream cornbread muffins are moist and best served warm. Team them with chili for a satisfying fall family dinner.
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1/4 cup Land O Lakes® Butter, softened
3 tablespoons sugar
2 large Land O Lakes® Eggs
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Land O Lakes® Butter with Canola Oil
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.
- 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
Explore reviews fromour online community
I made this for Valentine's Day dinner and it was PERFECT. I USED self rising cornmeal and just replaced the flour with it, also. I used 3 TBSP real maple syrup instead of the 3 of sugar, and baked it for 17 minutes at 450. The is the first corn meal muffin recipe that EVER worked for me. Exciting!
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.
Cornbread is the perfect side to a great big bowl of chili or soup when the days get cooler or you have a crowd to feed at halftime. Make it special with recipes that add another layer of flavor with honey or salsa or try an old recipe in new shapes.