We are talkin’ southern food today and it doesn’t get any more southern than Cornbread Muffins!
Even though I was born and raised in the Midwest, I feel like I have always been a Southern girl at heart. Maybe that’s why I married a Southern guy. Well, technically Doug is not from the South – at least not the real South – but to me Southern Illinois is far enough South. He did have a Southern accent when I met him, so I think that counts.
Southern food, in my opinion, is the ultimate comfort food. I don’t think I have ever been to a family reunion at my in-laws that there wasn’t Fried Chicken, Homemade Noodles, Beans, and yes, even Cornbread.
These Cornbread Muffins are a snap to make, they go together quickly with simple ingredients. The addition of sour cream makes them moist, and the sugar gives them the right amount of sweetness.
Are you a fan of cooking shows? I am. There is a new show on Ovation TV that we recently discovered and have been enjoying – Southern Uncovered with the Lee Brothers.
The hosts Matt and Ted Lee, tour the South on their journey to explore Southern cities and the food stories behind them. Tune in on Sundays at 8 p.m. EST to discover all the unique and unexpected Southern cuisine and culture. They have discovered Louisville, Asheville, Atlanta, and Charleston, and they will visit Dallas and New Orleans soon.
- ¼ cup butter, softened
- 3 tablespoons sugar
- 2 eggs
- ½ cup sour cream
- ½ cup milk
- 1 cup flour, all-purpose or gluten-free
- ⅔ cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- Preheat oven to 375 degrees and spray a muffin tin with non-stick cooking spray
- In a large bowl, cream the butter and sugar
- Add eggs and mix well
- Add sour cream and milk, mix well
- Combine dry ingredients and add to wet ingredients, mix well
- Divide into muffin tin
- Bake for 12-15 minutes until golden brown
- Serve immediately or cool and store in airtight container
You can get a sneak peak over on the Southern Uncovered with the Lee Brothers You Tube channel.