Sour Cream Cornbread Muffins

By jojomail1

Cornbread muffin recipe with the goodness of sour cream. These moist cornbread muffins are best served warm. Team then with chili for a satisfying fall family dinner. 10 minutes prep then 25 minutes to bake

Ingredients

• 1/4 cup Land O Lakes® Butter, softened
• 3 tablespoons sugar
• 2 Land O Lakes® All-Natural Eggs
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Preparation

Step 1

Heat oven to 425°F. Combine softened butter and sugar in small bowl; beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients. Reduce speed to low; beat just until mixed. Do not over mix.
Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes or until golden brown.

Serve warm with butter with canola oil.