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Texas Sour Cream Corn Muffins

User Rating 5 Star Rating (2 Reviews)


Texas Corn Muffins With Potato Country Ham Soup

Texas Corn Muffins With Potato Country Ham Soup

D. Rattray
Big Texas-sized muffins are a perfect match for a bowl of chili or a dish of hearty pinto beans. The muffins get flavor and texture from the sour cream and corn kernels.


  • 2 large eggs
  • 1 cup light sour cream
  • 6 tablespoons butter, melted
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 1 1/4 cup yellow or white cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 to 2 tablespoons sugar, optional
  • 1 cup drained corn kernels, or frozen, thawed


Grease and flour 6 Texas muffin cups or spray with a baking spray. Heat oven to 400°.

Whisk eggs with sour cream, milk, and melted butter.

In a mixing bowl, combine flour, cornmeal, baking powder, salt, soda, and sugar, if using. Stir the first mixture into the dry ingredients just until blended; fold in corn kernels. Spoon the batter into prepared muffin cups, filling each about 2/3 to 3/4 full. Bake the muffins for 20 to 25 minutes, or until tops are lightly browned.p
Makes 6 big muffins.

Corn muffins are shown with Potato and Country Ham Soup.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Best Corn Muffins, Member MaureenTch

This is the best corn muffin recipe I have ever tried. The muffins are moist and do NOT crumble when you butter them. They are easy to make and everyone I have shared them with loves them. GREAT RECIPE!

1 out of 1 people found this helpful.

See all 2 reviews

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