Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
These scrumptious cornbread muffins are slightly sweet, and also the butter, sour cream, and honey make sure they are wonderfully moist and wealthy.
Serve the muffins with breakfast or brunch together with butter and jam, or obtain your meal. They're awesome with chili, beans, or vegetables.
Ingredients
- 1 cup all-purpose flour, 4 1/2 ounces
- 3/4 cup cornmeal, 4 ounces
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon sodium bicarbonate
- 5 tablespoons melted butter
- 3 tablespoons granulated sugar*
- 2 large eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tablespoon honey
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Preparation
Heat the oven to 425° F (220° C/Gas 7). Grease muffin cups (ten to twelve) or line with paper liners.
Inside a bowl, combine the flour, cornmeal, baking powder, salt, and sodium bicarbonate. Stir to combine completely.
Inside a mixing bowl, whisk together the melted butter and sugar. Whisk in eggs until well blended. Add some milk and sour cream, combined with the honey whisk to combine.
Stir within the dry mixture until well blended.
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Scoop in to the prepared muffin cups.
Bake for 14 to 16 minutes, until nicely browned.
*These muffins are slightly sweet. If you need a savory muffin, reduce the sugar or omit. If you need a sweet muffin, add another tablespoon or a couple of sugar.
The recipe makes ten to twelve muffins.