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Cornbread Muffins

by Laura

Happy Halloween! I hope you all have a fun and safe Halloween tonight. I will be making my traditional Mom’s Sweet Chili for dinner along with cornbread muffins.

Chili tends to be a Halloween tradition for many families, so I thought a recipe for cornbread would be perfect for today. This cornbread recipe happens to come in muffin form.

Sour cream is included in this cornbread recipe which adds a nice tenderness to it.  This recipe also uses half and half which adds a little richness to the cornbread. Give these a try tonight! Oh, and don’t forget the honey butter. I love my cornbread with honey butter!

Cornbread Muffins | realmomkitchen.com

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Cornbread Muffins


Ingredients

Scale
  • 2 eggs
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 3/4 cup sour cream
  • 1/2 cup half and half
  • 2 cups flour
  • 1 cup cornmeal
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda

Instructions

  1. Preheat oven to 400 degrees and line 12 muffin cups with liners.
  2. In a bowl, add egg, melted butter, sugar, sour cream, and half and half. Mix with a fork until well blended.
  3. Add in the flour, cornmeal, baking powder, and baking soda. Mix with the fork until combine well.
  4. Divide the batter evenly into the 12 lined muffin cups.
  5. Bake for 15-18 minutes at 400 just until they start to brown – don’t overbake! Makes 12 muffins.
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Recipe adapted from The Cents’able Shoppin.

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