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.


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

About this Recipe

Course/Dish: Muffins