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Sour Cream Cornbread Muffins

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.

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10 min
Prep Time
25 min
Total Time


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 (1 muffin)

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