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.
Wow! I know this is going to be one of my favorite muffins. I can just see them coming out of the oven right now. Yummy!
Tina wrote in and said:
“Just thought I would share with you what my grandmom and mom would do for
buttermilk substitute. I have also done this before.
For every cup of milk you add 1 tablespoon of vinegar. What I did was put in the vinegar first, than added the milk up to the one cup line.”
Thank you, Tina. This is a great handy tip. Most of us probably have vinegar on hand more often than sour cream.
If you know how to find the right ingredients, cooking doesn’t have to be that expensive
It’s always fun to play around with different ingredients and recipe ideas to see what new dishes you can make
The overall menu design means a lot because that is how people will view your restaurant and food
Even though some of the restaurants are posting some of their recipes online they won’t include some of their secret ingredients
Oh my. drool!
These are for dinner tonight….with beans! Perfect.
I made them with plain organic yogurt instead of sour creme. Thanks, to die for!
Thank you Nadine for the heads up. I tried yogurt in biscuits and it turned out pretty good too. I’ll try it in these next time.
I would say the menu is the key factor in a successful business
My friend, John, asked me to make two batches of these for a Rotary Club luncheon. I’m thinking of using a mini-muffin pan to bake bite size cornbread for easier handling in the buffet line.
Those are absolutely beautiful!!!!
i made these and i followed the direction exactly. they were too corny any dry. i baked them under the given time, and they became brown way too quickly. i even changed the temp. i will not be making these again.
Too bad…they are great made as is.
Excellent moist cornbread, just made it tonight and hubby loves it added more sugar, came out perfect!
This really IS the best cornbread recipe that ever lived.
And, like you, I often have sour cream on hand, but never buttermilk. And for some reason, I can never seem to “make” buttermilk properly, so I really appreciate the tidbit, AND this recipe!
I’m making it tonight for the second time, and our mouths are already watering.
THANK YOU, IZZY!!
My daughter was begging me to make her a batch of cornbread the other night. She had a craving that wouldn’t go away, so I obliged. I enjoyed them for dessert with honey and melted butter generously drizzled on top. So good.
I just made some homemade corn bread today and it was a bit dry…I wonder if the sour cream in your recipe will make more moist. I will definately try your recipe next time. Thanks!
I’ve started using plain yogurt in place of sour cream and I get the same moist results.
No matter the amount called for in the recipe, I’ll measure out 75% plain yogurt and 25% milk. The milk is used to thin out the yogurt into a buttermilk consistency. Works like a charm every time.
This recipe looks great, I have never made cornbread… does this have a sweet flavor or not?? We like a sweeter flavor, and wasn’t sure if the 3 tbs would make them sweet or not, thanks soo much.
Hi Barb!
Yes, these cornbread muffins will have a sweet taste, but not overly sweet. They’re still good with beans or a good vegetable stew.
Thanks Jill… I will be making these later today and will let you know how they turned out…
Ok, made them… a little sweeter and more moist would be perfect… but pretty darn good for my first time.. thanks.. Oh and fun to do in the zip lock bag.
I used plain yogurt instead of sour cream, a little more sugar and then added about a cup of frozen corn. They are delicious! Great recipe thanx!!
You are welcome, Val!
Fabulous!! I used buttermilk and added some honey. Also used gluten free flour which was fine. Finally added a handful of thawed frozen sweet corn. Perfect and easy, too.
I just had to post. This recipe is fantastic!
I substituted 1 1/2 cups of greek yogurt for the sour cream, and added 6 tsp of sugar (didn’t have honey) but they turned out VERY moist and delicious. They baked very quickly though, only about 10 minutes in a mini loaves pan. So keep an eye on them!
I baked these up the other night. They went great with the chili I made. My family loved them. We ate all of them in one night. We had leftover chili the next night so had to make another batch of these muffins. They went in one night again (except for 2 leftover that my son put honey and butter on for dessert like you suggested Jill, and he loved them!) These just don’t last! Haha! Mmmmm hug food for sure. Thanks for the great recipe. I will make these every time we have chili which is alot in the winter months.
This recipe looks amazing, but I’m not sure why the baking powder is necessary. Wouldn’t the sour cream and baking soda provide enough lift?
Good question, Stephanie. The sour cream is there for moisture. The baking soda helps the batter to brown. The baking powder is for lift. That’s how I understand it. ;D
There’s a dry buttermilk mix you keep in the fridge that I use (lasts forever.) Using that, these were FABU as my 5 year old grandson said!!!