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
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.
2 thoughts on “Buttery Sour Cream Corn Bread Muffins”
I’m excited to take these for my lunch tomorrow.
This muffin was so good. The sour cream made a big difference!