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
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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