sour cream corn muffins
(2 ratings)
Growing up in the north we ate corn muffins vs corn bread. I love them both, but when we are tailgating these muffins are easy to make ahead and take. Great when served with a nice bowlful of Cincinnati Chili.
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(2 ratings)
yield
12 mufins
Ingredients For sour cream corn muffins
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1 cyellow cornmeal
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1/2 call purpose flour
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2 tspbaking powder
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2 tspsugar
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1 tspkosher salt
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1 lgegg
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1/4 cplus 2 tablespoons melted bacon fat
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1/4 cbuttermilk
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1 csour cream
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additional cornmeal for the muffin tins.
How To Make sour cream corn muffins
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1Preheat oven to 425-degrees. Place a heavy 12-cup muffin tin in the oven.
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2In a large mixing bowl combine, flour, cornmeal, baking powder, sugar and salt. Add the egg, 1/4 cup of the bacon fat, buttermilk and sour cream. Beat until smooth.
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3Remove muffin tin from oven, spray the sides and bottoms of with vegetable cooking spray, and add the 1/2 teaspoon bacon fat to each cup. Sprinkle some cornmeal, about 1/4 teaspoon, into each cup.
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4Spoon 1/4 cup batter into to each cup and bake for 15 minutes or until golden brown and the muffins are pulling away from the sides of the tin.
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5VARIATION: You may use a cast iron skillet, bake 18-20 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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