If you can’t make cornbread, then, what good are you?
Here ya go!
I use sour cream in the recipe, it really makes a difference!
Put a few kernals of corn on top along with a small amount of Kosher Salt. Mmmm Good.
Serve hot with lots of butter!
Update! July 2026
I’ve tested many variations of this recipe and this is the one I’ve settled on.
Cornbread (Sour Cream) Muffins
Preheat Oven 400 degrees
Mix Dry Ingredients
1 1/2 C. Flour
1 1/4 C. Cornmeal
1/4 C. + 2 Tbsp. Sugar
2 1/2 tsp. Baking Powder
3/4 tsp. Baking Soda
2 1/4 tsp. Kosher Salt (Divided – Keep some for topping)
1 1/2 tsp. Black Pepper
Optional (To Bring a little Heat) Recommended!
3/4 tsp. Red Chili Flakes
1/4 tsp. Cayenne Pepper
Mix Wet Ingredients
2 Large Eggs + 1 Yolk
3/4 C. Sour Cream
2/3 C. Milk
1/2 C. Oil or Butter
Add the Corn
1 C. or 1 Can Kernel Corn (Divided – Keep some for topping) Note: Sometimes I make a double batch but even then I only use 1 can of Kernel Corn total.
Mix the wet into the dry ingredients
Fill Greased Muffin Tins
Top each Muffin with a few Corn Kernels & a Sprinkle of Kosher Salt
Bake Muffins 18 – 20 minutes until done.
Rotate at 9 – 10 minutes for even cooking.
Cool & Enjoy!