Sour Cream Cornbread Muffins
Sour Cream Cornbread Muffins Image

Sour Cream Cornbread Muffins

These sour cream cornbread muffins are moist and best served warm. Team them with chili for a satisfying fall family dinner.

12
muffins
10 min
PREP TIME
25 min
TOTAL TIME

Ingredients

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

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    Spoon batter into prepared muffin pan cups. Bake 15-18 minutes or until golden brown.

  4. STEP 4

    Serve warm with butter with canola oil.

Tip #1

- This cornbread can be baked in a greased 8-inch square baking pan. Bake 18-22 minutes. 9 servings

Tip #2

- 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

150Calories
7Fat (mg)
55Cholesterol (mg)
250Sodium (mg)
19Carbohydrates (g)
<1Dietary Fiber
4Protein (g)

Reviews

Explore reviews from
our online community

  February 14, 2016

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!

— says Annemarie
Helpful?
  February 02, 2015

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.

— says Lindsay
Helpful?
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