I grew up in Merriwether County, Georgia. Growing up in Georgia means I grew up eating the good stuff – beans and cornbread.
This recipe was given to me by my kids Great, Great Grandma Carlisle. She was an amazing southern cook – simple food that made you feel good when you sat down to eat. She was a little old lady and passed away a number of years ago at the age of 96.
It’s one of those recipes that feels like home. It’s easy to prepare and seriously goes with any good home cooked meal. I’ve adapted the recipe slightly from her original recipe to better fit the way I cook. According to my recipe card, the recipe came from Ellerslie, Ga.
Farmhouse Cornbread Muffins
- 1 cup Martha White Yellow Cornmeal
- 1/2 cup all purpose flour
- 2 tsp. baking powder
- 1/2 cup melted butter or vegetable oil
- 1 (8 oz.) can of cream style corn
- 1/4 cup diced onion
- 1 (8 0z.) carton sour cream
- 1 egg, beaten
Preheat oven to 400 degrees. Mix all ingredients together until combined. Grease muffin tins and fill 3/4 full. Bake for about 25 minutes or until muffins are lightly golden brown.
Makes 12 muffins.
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.
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