Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Sour Cream Cornbread Muffins

¼ cup Land O’ Lakes Soft Baking Butter with Canola Oil
3 T. granulated sugar
2 large eggs
½ cup Land O’ Lakes Sour Cream
½ cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1½ t. baking powder
½ t. salt
¼ t. baking soda

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Heat oven to 425°F. Combine Soft Baking Butter with Canola Oil and sugar in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and milk. Reduce speed to low. Add all remaining ingredients; beat just until mixed. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes or until golden brown. Serve muffins warm with Land O’ Lakes Spreadable Butter with Canola Oil. Makes 1 dozen muffins. Tip: This cornbread can be baked in a greased 8” square baking pan. Bake for 18 to 22 minutes. Makes 9 servings. Tip: Prepare batter as directed above. Pour batter into greased 8-inch cast iron skillet. Bake for 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Makes 8 servings.

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