Cornbread Muffins
Sour Cream Cornbread Muffins are fluffy and moist. Smother with butter and honey and pair them with your favorite bowl of soup or chili.
Servings: 12 muffins
Ingredients
- ¼ cup canola or vegetable oil
- 1 cup sour cream
- 15 ounces canned creamed corn
- 3 large eggs
- ⅔ cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 425 degrees F.
- In a medium sized bowl, whisk together flour, cornmeal, salt, sugar and baking powder.
- In a large bowl, stir together the oil, sour cream, creamed corn and eggs until well combined. Stir the dry ingredients into the wet, just until combined.
- Grease a 12-count muffin pan with nonstick cooking spray. Divide the batter evenly among the muffin cups; about 3/4 full.
- Bake for 18-20 minutes or until the tops are domed and golden, and spring back when you lightly touch it.
- Cool for 10 minutes, then serve warm with butter and honey.
Notes
Storage: Let muffins cool completely, then store at room temperature in a resealable plastic bag or airtight container.
To freeze: Cool completely, then wrap individually in plastic wrap and place all the muffins in a plastic freezer bag and store for up to 3 months. Thaw at room temperature.
Reheating: To warm the muffins before eating, unwrap and heat in the microwave for 10-15 seconds. To heat an entire batch, place muffins in a muffin pan and heat at 350 degrees F for 5-10 minutes or until warmed.
Nutrition
Calories: 225kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 230mg | Potassium: 230mg | Fiber: 2g | Sugar: 10g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
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