Three Way Sour Cream Corn Muffins
From mystic_river1 15 years ago
- 10 minutes to make
- Serves 12
Serve these moist cornbread muffins with a hot bowl of soup or with a favorite casserole. copyright Land'OLakes
Ingredients
- 1/4 cup LAND O LAKES® butter, softened shopping list
- 3 tablespoons sugar shopping list
- 2 eggs shopping list
- 1/2 cup sour cream shopping list
- 1/2 cup milk shopping list
- 1 cup all-purpose flour shopping list
- 2/3 cup yellow cornmeal shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon baking soda shopping list
- Nutrition Facts (1 muffin): Calories: 150, Fat: 7g, Cholesterol: 55mg, Sodium: 250mg, Carbohydrates: 19g, Dietary Fiber: <1g, Protein: 4g shopping list
How to make it
- Heat oven to 425°F.
- Combine butter and sugar in small bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add eggs, one at a time, beating well after each addition.
- Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients.
- Beat just until mixed.
- Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes or until golden brown. Serve muffins warm with LAND O LAKES® Spreadable Butter with Canola Oil.
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- Prepare batter as directed above. Pour batter into greased 8-inch cast iron skillet. Bake for 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. 8 servings
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- For 9 servings:
- This cornbread can be baked in a greased 8-inch square baking pan. Bake for 18 to 22 minutes. 9 servings
The Rating
Reviewed by 15 people-
Mmmmm I bet these are wonderful!
jett2whit
in Union City loved it
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These muffins sound wonderful. Just the thing for my breakfast. '5'
brianna
in loved it
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Corn muffins are one of my favorite muffins. The sour cream adds a nice richness.
I like the three methods of baking these Three Way Sour Cream Corn Muffins.
Five Forks
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in loved it
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