by Diana Rattray
These muffins are the perfect bread to serve with a bowl of chili or pinto beans, and they are great with greens. If you like sweeter muffins, add a few more tablespoons of sugar, and if you like Southern-style cornbread, omit the sugar altogether.
PrintSour Cream Cornbread Muffins
Bake these easy sour cream cornbread muffins to go with a bowl of chili, greens, or beans. These are Southern-style savory muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 1x
- Category: Cornbread
- Method: Bake
- Cuisine: Southern
Ingredients
Scale
- 1 1/2 cups cornmeal
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar (more or less, optional)
- 8 ounces sour cream, light is fine
- 1 can (approx. 15 ounces) cream-style corn
- 3 large eggs
- 1/4 cup milk
- 4 tablespoons melted butter
Instructions
- Heat oven to 375 F.
- Grease about 18 muffin cups.
- In a bowl, combine the cornmeal, flour, baking powder and soda, salt, and sugar, if using. Stir to blend.
- In another bowl, whisk together the sour cream, cream-style corn, eggs, milk, and melted butter. Combine the two mixtures and stir until just blended.
- Fill muffin cups about three-quarters full.
- Bake for 18 to 20 minutes or until the muffins are firm and lightly browned.
