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
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.