Real Recipes From Real Home Cooks ®

sour cream corn muffins

(2 ratings)
Recipe by
Marsha Gardner
Florala, AL

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 ratings)
yield 12 mufins

Ingredients For sour cream corn muffins

  • 1 c
    yellow cornmeal
  • 1/2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 2 tsp
  • 1 tsp
    kosher salt
  • 1 lg
  • 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.
  • 5
    VARIATION: You may use a cast iron skillet, bake 18-20 minutes.

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