Garlic And Sun-Dried Tomato Corn Muffins

Looking for that perfect mix of salty and sweet? This garlic and sun-dried tomato corn muffin recipe gives classic cornbread a savory twist that even the kiddos can get down with. Whether you’re entertaining a few guests or need a quick little somethin’ to whip up for the family, these muffins will do the trick without the stress.

garlic-and-sun-dried-tomato-corn-muffins

Ingredients:

2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy)
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes (from an 8-ounce jar)
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs

Directions:

  1. Preheat the oven to 375°F and grease two muffin tins.
  2. In a large bowl, stir and combine the muffin mix, corn, garlic, and sun-dried tomatoes.
  3. In a small bowl, whisk the buttermilk, sour cream, and eggs together until well blended.
  4. Add the buttermilk mixture to the muffin mix, stirring to combine.
  5. Spoon the mixture into the muffin tins, filling each cup about halfway.
  6. Bake until golden brown on top, approximately 15 minutes.

Recipe courtesy of Giada De Laurentiis

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