Soft and almost cake-like, with a rich, buttery corn flavor.
Adding all-purpose flour to the batter provides structure by incorporating gluten, which helps to create a light and tender cake-like texture.Using sour cream adds moisture and a mild tanginess that balances out the overall flavor of the bread.
There are a few things I look for when it comes to cornbread. It can't be dry, it has to have a tender, non-gritty crumb, and I like it to actually taste like, well, corn. These cornbread muffins meet all of those requirements. They're soft and almost cake-like, with a rich, buttery corn flavor, thanks to the addition of creamed corn—yup, straight from the can.
This recipe works well as-is, but it's also a great base for add-ins. Feel free to stir in flavorings and mix-ins, as long as they're low-moisture and low-acidity, as adding high-moisture or very acidic ingredients can negatively affect the muffins' structure and texture. A few of my favorite additions are brown butter and sage, chopped pimientos and grated cheddar cheese, and thinly sliced scallions. Instructions for these variations can be found in the recipe's notes section.