Print

Sour Cream Cornbread Muffins

Southern cornbread muffins in a basket.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these easy sour cream cornbread muffins to go with a bowl of chili, greens, or beans. These are Southern-style savory muffins.

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

  1. Heat oven to 375 F.
  2. Grease about 18 muffin cups.
  3. In a bowl, combine the cornmeal, flour, baking powder and soda, salt, and sugar, if using. Stir to blend.
  4. 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.
  5. Fill muffin cups about three-quarters full.
  6. Bake for 18 to 20 minutes or until the muffins are firm and lightly browned.