There are so many recipes that just taste better with the flavor of harvest time veggies and gourds...I love pumpkin and butternut squash. I love beans flavored with ham, and chili and soup. One of my favorite sides is homemade cornbread. I especially love cornbread dressing. This recipe for sour cream cornbread is a great compliment to any of those hearty dishes on a cool crisp autumn day. These cornbread muffins can be frozen, too. They're great served warm with fresh butter.
1 1/2 cups cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
8 ounces sour cream, regular or light
1 can cream-style corn
3 large eggs
1/4 cup milk
4 tablespoons melted butter
Heat oven to 375°. Grease your muffin tin (or spray paper liners)
In a bowl, combine the cornmeal, flour, baking powder and soda, salt, and sugar.
In another bowl, whisk together the sour cream, corn, eggs, milk, and melted butter. Combine the two mixtures and stir until just blended.
Fill muffin cups about 3/4-full and bake for 18 to 20 minutes, until the muffins are firm and lightly browned.
Makes 18 to 24 muffins.
1 comment:
As many years as I have made cornbread and cornbread dressing, I have never added sour cream. I cannot add sugar; but gonna try the sour cream additive shortly with big pot of beans. Thanks
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