These Cornbread Muffins are easy to make and taste great. It’s a great addition to any meal and delicious with butter.
You know we love our corn, and this is it authentic corn muffins. This recipe has been in our family for years and years.
❤️WHY WE LOVE THIS RECIPE
It’s easy to make and a great way to use up sour cream. We find that we always have leftover sour cream from recipes, and this is one of our favorites when we want to use it up. Cornmeal Muffins are easy and delicious!
- Self-rising cornmeal
- Flour for all uses
- Whipping cream
You can use milk instead of buttermilk, but we like to make cornbread with buttermilk for the added fat content.
🍽️HOW TO MAKE
Cornmeal is very easy to make and requires nothing! So don’t worry, this is simple!
Whisk the cornmeal, flour and sugar in a bowl. Add the eggs, cream and buttermilk and mix well with a spoon.
Generously spray a muffin tin. Bake in a preheated 425 degree oven for 20 to 25 minutes.
To make sure each muffin is about the same size, fill each muffin tin the same amount. You can use muffins if you like, but if you have a seasoned muffin pan and spray the pan well they shouldn’t stick. I take them out of the pan as in the photo below so they cool faster.
If you love cornmeal, then you’ll definitely want to check out these popular recipes!
SERVE THIS WITH
We love cornmeal with almost any meal, but these muffins are great with it Crock Pot Roast Beef or that Pork and White Beans! Both dishes have fantastic reviews.
❓ FREQUENTLY ASKED QUESTIONS
You could have overdone or undercooked them. Most of the time people over mix the ingredients.
Yes, these muffins are moist and delicious!
STORAGE AND REHEATING
We store ours in an airtight container, usually a ziplock bag, and reheat it in the microwave for a few seconds.
💕 MORE POPULAR RECIPES TO ENJOY
This recipe makes 12 muffins, so about 4 servings if you each have 3 muffins.
Muffins with corn sour cream
These Sour Cream Cornbread Muffins are so easy to make and a great way to use sour cream. Excellent with any meal, especially a delicious soup. Liquid and easy to build.
- 2 cups self-rising cornmeal
- 1/4 cup flour for all uses
- 1 Tablespoon sugar
- 2 eggs
- 1 1/2 cups whipping cream
- 1/3 cup buttermilk
Whisk the cornmeal, flour and sugar in a bowl. Add the eggs, cream and buttermilk and mix well with a spoon. Generously spray a muffin tin.
Bake in a preheated 425 degree oven for 20 to 25 minutes. Makes 12 muffins.
Do you read our magazine?
Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country life and more.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting to other websites or other uses without written permission of the copyright owner.