Sour Cream Cornbread Muffin Recipe
Today, I made cream of tomato soup and decided I would replicate the same flavors in cornbread muffins. I find that cornbread muffins are a great accompaniment when teamed up with a nice bowl of warm soup. I added chopped sun-dried tomatoes and sour cream to the batter as well as small chunks of Comté cheese. The cheese gave a fruity and salty note to the muffins. I think the addition of sour cream makes for super moist cornbread muffins. Of course, they taste best piping hot right from the oven, but they still taste great the following day.
- Servings: 6
Source: Amerikanki -
Ingredients
- stone-ground yellow cornmeal
- all-purpose flour
- tablespoons baking powder
- teaspoons salt
- small whole eggs, at room temperature
- granulated sugar
- tablespoon orange blossom honey
- extra virgin olive oil
- tablespoons unsalted butter, softened to room temperature
- whole milk
- tablespoons sour cream or crème fraîche
- herb sun-dried tomatoes in olive oil
- Comté cheese, diced