SOUR CREAM CORNBREAD MUFFINS
These Cornbread Muffins are easy to make and have a wonderful flavor. It’s a great addition to any meal and delicious with butter.
You know we love our cornbread, and these are the original cornbread muffins. This recipe has been in our family for years and years.
Table of contents
❤️WHY WE LOVE THIS RECIPE
It’s easy to make and a wonderful way to use sour cream. We find we always have leftover sour cream from making recipes, and this is one of our go-to’s when we want to use it. Cornbread muffins are easy and delicious!
🍴KEY INGREDIENTS
- Self-rising cornmeal
- All-purpose flour
- Sugar
- Eggs
- Sour cream
- Buttermilk
SWAPS
You can use milk in place of the buttermilk, but we love to make cornbread with buttermilk for the added fat content.
🍽️HOW TO MAKE
Cornbread is very easy to make, and it takes nothing! So don’t worry, this is simple!
COOKING STEPS
Step 1
Whisk together cornmeal, flour and sugar in a bowl. Add eggs, sour cream and buttermilk and mix well with a spoon.
Step 2
Generously spray a muffin tin. Bake in preheated 425 degree oven for 20 to 25 minutes.
⭐TIP
To make sure each muffin is about the same size fill each muffin tin the same amount. You can use muffin liners if you like, but if you have a seasoned muffin pan and spray the pan well they shouldn’t stick. I pop them out of the pan like the photo below so they will cool faster.
RECIPE VARIATIONS
If you love cornbread then you will want to definitely check out these popular recipes!
SERVE THIS WITH
We love cornbread with just about any meal but these muffins are wonderful with this Crock Pot Roast Beef or this Pork and White Beans! Both dishes have fantastic reviews.
❓FREQUENTLY ASKED QUESTIONS
You could have over-mixed them or overcooked them. Most of the time people overmix the ingredients.
Yes, these muffins are moist and delicious!
STORING AND REHEATING
We store ours in an airtight container, usually a ziplock bag and reheat in the microwave for a few seconds.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This recipe makes 12 muffins, so about 4 servings if everyone has 3 muffins.
Sour Cream Cornbread Muffins
Ingredients
- 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
Instructions
- 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.
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Followed recipe to the “T”. Muffins came out dry bottom of muffin was hard and I baked them 21 minutes. Additionally muffins rised just slightly. Could have used maybe a half a teaspoon of salt also. The only thing I did differently is I used the peel off muffin liners rather than baking spray and I did not have buttermilk so I added lemon juice, a teaspoon, did the third of a cup of milk and let it sit for 10 minutes before adding it to the batter. I do all the cooking in the house and have done so for 40 years do a lot of baking and I am totally stumped regarding the outcome.
Could you have possible overmixed them? Was the sour cream full fat? Im not sure what could have gone wrong, except maybe the fat content being different using a buttermilk substitute.
I made the Sour cream cornmeal muffins for our church SOUPer Bowl dinner & they were delicious! Very few left! Thanks for sharing.
YAY!! So glad they were a hit!!
Just made this for New Year’s Day menu. I added 1 1/2c. grated sharp cheddar cheese. My family says BEST cornbread EVER (we both grew up on it…from the South).
So glad you enjoyed them!! Thank you for letting me know. Happy New Year!
I changed the amount of buttermilk to 1 to 1 1/3 cups. My batter was too dry at 1/3 cup. The results were yummy.
I don’t really like sweet cornbread. Do you think omitting the sugar would alter the outcome?
No, I don’t think it would matter but there is a recipe for regular cornbread muffins without the sugar on the site, too. Just click on breads on the right hand side of any page and they will all come up.
Thanks! I got that one the other day. I just like the idea of sour cream in them. Plan on trying tonight without sugar to go with our chili!
We don’t have self raising cornmeal in the UK – is theres something I could substitute instead?
You can make your own self-rising by adding baking powder. Just “google” how to make your own.
is it possible to use fresh milk instead of buttermilk?
Yes, I think you could, Erlinda.
Where do you find self-rising cornmeal? I am in Oregon.
I just tried these muffins…..the bomb! Looking for a macaroni and cheese recipe. Do u have any?
Here it is Peggy: https://thesouthernladycooks.com/2011/01/31/cheesy-macaroni-and-cheese/
Thank you♥
I would love to have your recipies on my face book page once again been missing you
You just need to “Like” and “share” my posts to keep me in your newsfeed. Click on “Home” and look on the left side of the page and see if you have a “pages feed” there. If you do, I am probably showing up there instead of on your regular page.
Made these tonight and they were not only easy, but delicious! Thank you for sharing!
Sour cream and buttermilk in cornbread, that’s just awesome.
I love making homemade cornbread when making chili. I love this recipe and look forward to giving this a try next time I make cornbread. I love them combination of ingredients!
That sounds like a wonderful combination…MMMM! They look delicious too. Enjoy your weekend.