Description

These Sour Cream Cornbread Muffins are soft, moist, and packed with rich flavor. The sour cream adds a creamy texture that keeps them tender on the inside with a slightly crisp top. Perfect as a side for chili, soups, or any Southern-style meal.

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar (optional for sweetness)
2 large eggs
1 cup sour cream
1/2 cup milk
1/4 cup melted butter (plus more for greasing the muffin tin)

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Instructions

Preheat oven to 400°F (200°C). Lightly grease or line a 12-cup muffin tin.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk eggs, sour cream, milk, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly into the muffin tin.
Bake for 15–18 minutes, or until the tops are golden and a toothpick comes out clean.
Let cool for 5 minutes before removing from the tin. Serve warm.

Notes

For extra flavor, add 1/2 cup shredded cheddar cheese or a handful of chopped green onions.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
These freeze well—just wrap tightly and freeze for up to 2 months.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 4g
Sodium: 230mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg