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Sour Cream Cornbread Muffins Sour cream cornbread muffins are great with so many dishes and especially good with chili.  I nearly always have sour cream on hand and these sour cream cornbread muffins are a way to use extra sour cream.    These sour cream  muffins are lighter than regular cornbread muffins and great slathered with butter.  My family loves cornbread any way you “fix” it and this is one of their favorite breads.  Serve these muffins with any meal.  They are great with soups. Take them to a picnic or potluck and you won’t bring any back.  Leftover muffins keep well for several days in an air-tight container and stored in a cool place.  They are great reheated in the microwave. Try these muffins and see how you like them compared to regular cornbread muffins. I think these muffins will become one of your favorite recipes to serve to friends and family in the future.  Cornbread is practically a staple in our house and I make it often.  Sometimes, more than once in a week!

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!
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  1. 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).

  2. 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.

  3. I don’t really like sweet cornbread. Do you think omitting the sugar would alter the outcome?

    • The Southern Lady says:

      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!

  4. We don’t have self raising cornmeal in the UK – is theres something I could substitute instead?

  5. Erlinda Budomo says:

    is it possible to use fresh milk instead of buttermilk?

  6. Where do you find self-rising cornmeal? I am in Oregon.

  7. I just tried these muffins…..the bomb! Looking for a macaroni and cheese recipe. Do u have any?

  8. 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.

  9. Made these tonight and they were not only easy, but delicious! Thank you for sharing!

  10. Sour cream and buttermilk in cornbread, that’s just awesome.

  11. Jennifer @ Mother Thyme says:

    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!

  12. That sounds like a wonderful combination…MMMM! They look delicious too. Enjoy your weekend.

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