Classic Sour Cream Cornbread

These tasty cornmeal muffins can be made sweeter or less sweet by adjusting the sugar. I use only a tablespoon or less for muffins to go with beans or chili, and up to 4 tablespoons for sweeter breakfast muffins.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 tablespoons sugar
  • 1 large egg
  • 8 ounces sour cream
  • 1/2 cup milk
  • 2 tablespoons Canola oil


Heat oven to 375°. Grease and flour 12 muffin cups.In a bowl combine the cornmeal, flour, baking powder, soda, salt, and sugar. In another bowl whisk together the egg, sour cream, milk, and oil. Combine the tow muxtures just until well blended. Spoon evenly into the prepared muffin cups and bake for about 18 to 22 minutes, until muffins are firm and browned around the edges.Makes 12 cornbread muffins.

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