Sour Cream Corn Muffins

Marsha Gardner

By
@mrdick1950

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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Rating:
★★★★★ 2 votes
Comments:
Serves:
12 mufins

Ingredients

1 c
yellow cornmeal
1/2 c
all purpose flour
2 tsp
baking powder
2 tsp
sugar
1 tsp
kosher salt
1 large
egg
1/4 c
plus 2 tablespoons melted bacon fat
1/4 c
buttermilk
1 c
sour cream
additional cornmeal for the muffin tins.

Step-By-Step

1Preheat oven to 425-degrees.

Place a heavy 12-cup muffin tin in the oven.

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.

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.

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.

5VARIATION:
You may use a cast iron skillet, bake 18-20 minutes.

About this Recipe

Course/Dish: Muffins