Buttery Sour Cream Corn Bread Muffins

Corn bread is a comfort food to me.  I like the gritty crunch of the cornmeal, hot from the oven with a slab of butter.  Corn bread muffins pair well with thick homemade chili or a light crisp salad.  The changes I make to recipes often come from an abundance of something in my refrigerator or pantry.  For some unknown reason, almost every time I go to the grocery store I get sour cream.  Maybe it’s a subconscious motto of mine…” A family that eats sour cream together, stays together”?  Anyway, when I need to use up some sour cream I add it to a recipe.  Hence, the recipe before you.  Stay tuned…I just found three jars of marshmallow creme in my pantry???

2/3 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 2/3 cups milk
2 1/3 cups flour
1 cup cornmeal
4½ tsp baking powder
1 tsp salt

Preheat oven to 400°.  Cream butter and sugar. Combine eggs, sour cream, and milk.  Combine flour, cornmeal, baking powder and salt.  Add milk mixture alternately with dry ingredients.  Let rest 5 minutes.  Fill muffin cups full.  Makes 12 large muffins or can be baked in a 13×9 pan. Bake 20-22 minutes until golden brown.


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