Photo: Garlic and Sun-Dried Tomato Corn Muffin Recipe
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
Preheat the oven to 375 degrees F. Grease 2 muffin tins.
In a large bowl combine the muffin mix, corn, garlic, and sun-dried tomatoes. Stir to combine. In a small bowl whisk together the buttermilk, sour cream, and eggs until well blended. Add the buttermilk mixture to the muffin mix. Stir to combine. Spoon the mix into the muffin tins, filling up the cups about halfway. Bake until golden brown on top, about 15 minutes.
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By ConnieWhite48
Norwich, NY
on February 10, 2013
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Not only were they tasty, they were moist, sweet, and had just a slight bit of tang. The recipe was perfect just the way it is, I would recommend to anyone who is not a big fan of plain cornbread (as I was prior to this!! Thank you Giada...
By RomanRenee
Illinois
on December 20, 2012
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This is by far my husbands fave recipe since I have started trying recipes, almost a year now, from Food Network!!! Thank you Giada! What a yummy AND healthy item for my family!! Husband is begging me to make more. SO EASY to make too!!!!
By yippie100
Ca
on November 23, 2012
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Unique and more savory with garlic and sun dried tomates. More sosphicated than the typical corn bread. I do have to bake them longer than indicated, as the middle wasn't cooked with the 15 mins. Otherwise, another great recipe!
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