Thursday, August 12, 2010

Sour Cream Cornbread Muffins

This recipe is from Land O’ I don’t know if this recipe has been published in the Yummy YooHoo blog, but I thought I would add it. I baked it in our 8-inch round cast iron skillet. It baked for 24 minutes. It was perfectly browned on the bottom and the texture of the muffin was fine and really tasty! We think all of you will like these either as muffins or as “bread” as we had it!

¼ cup butter, softened
3 tablespoons sugar
2 eggs
½ cup sour cream
½ cup milk
1 cup all-purpose flour (5 ounces)
2/3 cup yellow cornmeal
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
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 15-18 minutes or until golden brown. Serve warm with butter.
TIP: You can bake it in a greased 8-inch square baking pan for 18 to 22 minutes. 9 servings.
TIP: You can bake it in a greased 8-inch cast iron skillet for 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. 8 servings.


  1. We love cornbread, so I'm excited to try this recipe. Thanks for the tip on how to bake it in a skillet.

  2. The cornbread is a winner! We loved it! I even went to Smith and Edwards and bought me a skillet just so it looked pretty like Mom's and Dad's :-)