Sour Cream Corn Muffins

Marsha Gardner


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.


★★★★★ 2 votes

12 mufins


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

How to Make Sour Cream Corn Muffins


  1. Preheat oven to 425-degrees.

    Place a heavy 12-cup muffin tin in the oven.
  2. In 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.
  3. Remove 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.
  4. Spoon 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.
    You may use a cast iron skillet, bake 18-20 minutes.

Printable Recipe Card

About Sour Cream Corn Muffins

Course/Dish: Muffins

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