The Humpherys Family

Cornbread Muffins

Recipe Added:  11/24/2011
2 cups flour
1 cup yellow cornmeal
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 large eggs
¾ cup sugar
8 Tbsp butter, melted
¾ cup sour cream
½ cup milk
Heat oven to 400F. Grease a standard 12-cup muffin tin. Whisk flour, cornmeal, baking powder, soda and salt in a medium bowl to combine; set aside. Whisk eggs in a second medium bowl. Add sugar to eggs; whisk until thick; add butter, melted in 3 additions, whisking to combine after each addition. Add half sour cream and half milk and whisk to combine; whisk in remaining sour cream and milk.

Add wet ingredients to dry ingredients; mix gently with a rubber spatula until batter is just combined and evenly moistened. Do not over mix. Using a large spoon sprayed with cooking spray, divide batter evenly among tins.

Bake until muffins are light golden brown, about 15-18 minutes. Cool muffins in tin 5 minutes; invert muffins on a wire rack, stand muffins upright and cool 5 minutes. Serve warm.
Notes
Serve with Ranchero Beans or Chicken Chili.
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