Berck does most of the cooking in our household. It’s not that I’m a bad cook; I’m actually quite good at it. But Berck is better. And he’s around to cook, and I don’t get home till the evening, so it works out.

But that’s not to say I don’t cook at all. Other than ramen, about the only thing Berck lets me do is bake. I made an apple pie last night. I wanted to make bread to go with dinner, but I didn’t get home in time to make it. So I decided to whip together some cornbread. I usually make sour cream cornbread muffins out of my mom’s Southern Living cookbook, but not having that available, I looked online. I like this recipe even better. I don’t have muffin tins, and the cast iron skillet was dirty, so I followed the directions for baking it in a pan.

Sour Cream Cornbread Muffins

1/4 cup butter, softened
3 tablespoons granulated sugar
2 large eggs
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

1. Heat oven to 425�F. Combine butter 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.
2. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes or until golden brown. Serve muffins warm.

Makes 1 dozen muffins.

TIP: This cornbread can be baked in a greased 8-inch square baking pan. Bake for 18 to 22 minutes. 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. 8 servings