Fill muffin cups 2 3 full. Also added 3tbl of sugar to the batter. The dry ingredients should be mixed together before adding to the wet. Grease an 8 inch square baking dish. Oh and i added chopped onions and frozen corn.
Grease a muffin tin or line it with paper or silicone baking cups. This is an extremely dry muffin the flavor is good but i would add a little sour cream next time to retain some moisture. I love the corn and blueberry mixture together. Cornbread is practically a staple in our house and i make it often. I made muffins out of the recipe.
Served at brunch with butter and jam or at lunch alongside chili and greens or at the thanksgiving dinner table these tender and flavorful cornbread muffins will become the only cornbread recipe you will ever make. You might also like our recipe for savory cheese muffins. These delicious cornbread muffins are slightly sweet and the butter sour cream and honey make them moist and rich. Tender from sour cream and bursting with blueberries this recipe can t be beat. It won t be too spicy so it s a good option for those who want a milder recipe.
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In a large bowl mix cornmeal flour sugar baking powder and salt. Combine muffin mixes eggs sour cream milk and sugar until blended. Preheat oven to 400 degrees. Bake 18 23 minutes. Sour cream cornbread muffins are easy and delicious.
Cool on wire rack for 10 minutes before removing muffins from pan. These simple blueberry corn muffins come together in no time for a delicious morning treat. Preheat oven to 400 degrees. I think these muffins will become one of your favorite recipes to serve to friends and family in the future. To avoid cake collapse the wet ingredients excluding the sour cream need to be whipped as long as possible then the sour cream and dry ingredients should be folded in gently by hand.
Just made this but with a few substitutions to make it less sweet more savory and healthier. Just made this but with a few substitutions to make it less sweet more savory and healthier. Cool on wire rack for 10 minutes before removing muffins from pan. In a large bowl mix cornmeal flour sugar baking powder and salt. Sometimes more than once in a week.
To avoid cake collapse the wet ingredients excluding the sour cream need to be whipped as long as possible then the sour cream and dry ingredients should be folded in gently by hand. Served at brunch with butter and jam or at lunch alongside chili and greens or at the thanksgiving dinner table these tender and flavorful cornbread muffins will become the only cornbread recipe you will ever make. Grease a muffin tin or line it with paper or silicone baking cups. Fill muffin cups 2 3 full.