SOUR CREAM CORNBREAD MUFFINS

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 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!  You might also like our recipe for savory cheese muffins.

Sour cream cornbread muffins are easy and delicious.

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!

 
Sour Cream Cornbread Muffins
 
 

Sour Cream Cornbread Muffins

Easy delicious recipe!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: bread
Cuisine: American, southern
Keyword: Cornbread Muffins
Servings: 4 servings
Author: The Southern Lady Cooks

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.

 
Don’t Forget to Pin these delicious muffins!  Sour Cream Cornbread Muffins
 
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20 Comments

  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).

    1. 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.

      1. 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!

    1. 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.

  2. 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!

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