sour cream corn muffins
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.
prep time
cook time
method
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yield
12 mufins
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 large egg
- 1/4 cup plus 2 tablespoons melted bacon fat
- 1/4 cup buttermilk
- 1 cup sour cream
- - additional cornmeal for the muffin tins.
How To Make sour cream corn muffins
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Step 1Preheat oven to 425-degrees. Place a heavy 12-cup muffin tin in the oven.
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Step 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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Step 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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Step 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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Step 5VARIATION: You may use a cast iron skillet, bake 18-20 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Muffins
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