This was the BEST CORNBREAD MUFFIN THAT EVER LIVED.
It’s gone now, but it’s left behind a memorable experience that my family will not let me forget.
This is a simple cornbread muffin recipe that can easily be sweetened up or made spicy. From here it can go either direction. Since I wanted them for their simple corn flavor in chili, this recipe is perfect.
The original recipe called for buttermilk, which I ALWAYS have on hand…NOT! I Googled for a substitution and found sour cream to be a reliable solution.
BUTTERMILK SUBSTITUTION – Use the same amount of sour cream as it calls for buttermilk in the recipe.
HERE’S ALL YOU NEED TO DO
Heat oven 450ºF degrees. Oil 12 muffin cups/pan.
- 1 1/2 cups cornmeal
- 1/2 cup flour
- 1/4 cup butter or bacon fat, melted & cooled
- 1 1/2 cups sour cream
- 2 teaspoon baking powder
- 3 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs, beaten
ANOTHER HANDY TIP
Put all the ingredients in a one gallon freezer bag. Be careful not to add hot butter or bacon fat, you may cook the eggs. Close the bag up, pushing out the air and close seal well. Knead the bag until all the dry ingredients are moist, check the corners.
Prepare the bag so you can pipe the batter into the muffin cups. Keep the bag closed. Use a spatula to scrap the batter to one bottom corner. Twist the top of the batter to create pressure and cut a small snip off the piping corner. Cut small and go larger if necessary. Now, squeeze batter into muffin cup, swirling the dough around. You want to fill the cup 3/4 of batter. Bake for 15-20 minutes.
OR You can mix all the ingredients into a medium bowl. Transfer batter into a greased 8-inch by 8-inch pan and bake for 20 to 25 minutes. Either way works.