I hate dry crumbly corn bread with a passion! When I found this recipe, I fell in love with cornbread again. They are moist and not crumbly and they are delicious!
1/2 c. flour 1/2 c. cornmeal 3 T sugar 1/2 tsp baking soda 1/2 tsp salt 1 egg 1 c. sour cream
Combine all dry ingredients in a bowl. In another bowl beat egg and sour cream; stir into dry ingredients just until moistened. Fill greased muffin cups 2/3 full. Bake at 400 for 15-18 minutes. Makes 8-10 muffins