Sweet Cornbread Muffins
Recipe for sweet cornbread muffins with sour cream
Equipment
- standard-sized muffin pan
- cupcake liners
Ingredients
- 1 cup plain cornmeal
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 2 tablespoons granulated sugar
- 1 cup sour cream
- ½ cup butter, melted
- 2 large eggs, beaten
Instructions
- Preheat oven to 375°F. Place 12 cupcake liners in a muffin pan. (See Notes below for baking in a square pan or cast-iron skillet.)
- Mix cornmeal, flour, baking soda, salt, and sugar in a large bowl, then whisk to mix. Add sour cream and butter. Stir. Add eggs and stir until combined.
- Divide the batter between the muffin cups. Bake 20 minutes or until a toothpick comes out clean or with crumbs.
Notes
Making Muffins with Pan Liners
If making without the cupcake liners, grease the muffin tins.Making a Loaf Instead of Muffins
If making this recipe in a single pan instead of a muffin pan, use either an 8-inch round cast-iron pan or an 8 x 8-inch square pan.-
- For the cast-iron pan, heat 1 tablespoon of butter in the pan as the oven heats. Then coat the pan by swirling the melted butter; then add the batter.
- If using a square pan, spray it with cooking spray before adding the batter.
- Cooking time for either pan is 25 minutes, or until the bread is golden brown on top, and a toothpick comes out clean or with crumbs.
Nutrition
Calories: 244kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 62mgSodium: 221mgPotassium: 92mgFiber: 2gSugar: 11gVitamin A: 398IUVitamin C: 0.2mgCalcium: 29mgIron: 1mg
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