Sour Cream Corn Muffins Recipe

SOUR CREAM CORN MUFFINS



Sour Cream Corn Muffins image

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.

Recipe From justapinch.com

Provided by Marsha Gardner

Categories     Muffins

Number Of Ingredients 10

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

Steps:

  • 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.

CORN MUFFINS WITH GREEN ONIONS AND SOUR CREAM



Corn Muffins with Green Onions and Sour Cream image

Recipe From epicurious.com

Categories     Bread     Onion     Side     Bake     Thanksgiving     Cornmeal     Corn     Fall     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 12

1 cup unbleached all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1 cup sour cream
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 cups frozen corn kernels, thawed, drained
1 cup chopped green onions

Steps:

  • Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 7 ingredients in large bowl. Whisk sour cream, eggs and melted butter in another bowl. Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix). Fold in corn kernels and green onions.
  • Divide batter equally among muffin cups. Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)

SOUR CREAM CORNBREAD



Sour Cream Cornbread image

Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!

Recipe From allrecipes.com

Provided by Emily Hughes

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 16

Number Of Ingredients 8

2 cups cornmeal
2 cups all-purpose flour
1 ⅓ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
1 cup butter, melted
4 eggs
Calories357.7 calories
Carbohydrate41.6 g
Cholesterol89.7 mg
Fat19.5 g
Fiber1.5 g
Protein5.5 g
SaturatedFat11.5 g
Sodium344.1 mg
Sugar16.9 g

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

MINI CORNBREAD PUDDINGS



Mini Cornbread Puddings image

We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the batter.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Makes 24

Number Of Ingredients 10

Butter, room temperature, for pan
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 1/2 cups sour cream
1 package (10 ounces) frozen corn kernels, thawed and patted dry
Calories72 g
Fat3 g
Protein2 g

Steps:

  • Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.
  • Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).
  • Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.

HONEY CORNBREAD MUFFINS



Honey Cornbread Muffins image

Honey and a hint of cinnamon add sweetness and spice to these cornbread muffins, and sour cream makes them tender and moist.

Recipe From allrecipes.com

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 35m

Yield 12

Number Of Ingredients 9

1 cup Martha White® Plain Enriched Yellow Corn Meal
1 cup Pillsbury BEST® All Purpose Flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
1 egg, lightly beaten
½ cup milk
½ cup honey
⅓ cup Crisco® Pure Corn Oil
¼ cup sour cream
Calories208.2 calories
Carbohydrate31.9 g
Cholesterol18.4 mg
Fat8.1 g
Fiber1 g
Protein2.9 g
SaturatedFat1.8 g
Sodium97 mg
Sugar12.1 g

Steps:

  • Heat oven to 400 degrees F. Line 12 muffin cups with paper baking cups.
  • Combine corn meal, flour, baking powder and cinnamon in large bowl. Whisk egg, milk, honey, oil and sour cream in small bowl. Add to corn meal mixture, stirring just until moistened. Spoon evenly into prepared muffin cups.
  • Bake 18 to 20 minutes or until lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.

JALAPENO CORN MUFFINS



Jalapeno Corn Muffins image

Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
3/4 cup nonfat buttermilk
2 large eggs
1/2 cup sour cream
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup packed light-brown sugar
2 tablespoons baking powder
1 teaspoon coarse salt
2 jalapenos, seeded and finely chopped
1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
Unsalted butter, for serving

Steps:

  • Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
  • With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

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