These sour cream cornbread muffins are great with so many dishes and especially good with chili. I nearly always have sour cream on hand and I like having recipes I can use it in, too. These muffins are lighter than regular cornbread muffins and great slathered with butter.2 cups self-rising cornmeal 1/4 cup all-purpose flour 1 tablespoon sugar 2 eggs 1 1/2 cups sour cream 1/3 cup buttermilk Whisk together cornmeal, flour and sugar in a bowl. Add eggs, sour cream and buttermilk and mix well with a spoon. Generously spray a muffin tin. Bake in preheated 425 degree oven for 20 to 25 minutes. Makes 12 muffins. Enjoy! Other cornbread recipes you might enjoy from The Southern Lady Cooks: Mexican Cornbread, Cornbread Muffins, Southern Hot Water Cornbread, Southern Cornmeal Hoecakes. Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below.
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