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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    978-546-7260
On the Web at: www.tuckinn.com

SOUR CREAM CORNBREAD MUFFINS

cup butter, softened
cup sugar
2 eggs
cup sour cream
cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 tsp baking powder
tsp. salt
tsp. baking soda

Combine butter and sugar- beat until creamy. Add eggs. Stir in sour cream and milk. Add remaining ingredients, beat until just mixed. Pour into greased muffin tins.

Bake @ 425 degrees, 15 to 18 minutes or until golden brown.

From: Landolakes.com

sour-cream-cornbread