This mess of a photo shows the buttery corn muffins with bits of tomato and garlic. I ate two :-)
I used muffins cups so I wouldn't have to scrub out the pan but they are easier to serve up this way. Also, I cut the recipe in half as it's just the two of us. Wouldn't want the leftovers to go stale before we could get to them.
Giada's Sundried 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
Preheat the oven to 375°F and grease two muffin tins.
In a large bowl, stir and combine the muffin mix, corn, garlic, and sun-dried tomatoes.
In a small bowl, whisk the buttermilk, sour cream, and eggs together until well blended. Add the buttermilk mixture to the muffin mix, stirring to combine.
Spoon the mixture into the muffin tins, filling each cup about halfway.
Bake until golden brown on top, approximately 15 minutes.
Sharing with:
What a great combination adding the sun-dried tomatoes to the corn meal mix. Sounds delicious.
ReplyDeleteJudee, they arre very moist and held over well the next day. Recommended!
DeleteThese sound delish. I copied the recipe because I'm making chile soon and love cornbread with it. Thanks for sharing.
ReplyDeleteOooo, that will go great with chili!
DeleteLiving very near the Jiffy Mix plant in Chelsea, MI, I find it neat that you use their product. I generally just measure out the cornmeal and flour etc. and make my cornbread from scratch. Muffins seem to fussy to lazy me. Those add-ins sound good.
ReplyDeletebe safe... mae at maefood.blogspot.com
Mae, it's not often I use the Jiffy but it sure comes in handy for our "hurricane pantry" and for quick sides. Love the addition of the tomatoes! I think I need to try cheese next.
DeleteI would have not thought to put dried tomatoes in corn muffins, but I will now, especially a skillet of cornbread. I fear I too am a lazy baker...Take care and Merry Christmas to all.
ReplyDeleteMelynda, this is a Giada quickie recipe I had been meaning to try for a while. Totally worth it.
DeleteI have made her corn muffins before and I love how she uses Jiffy, especially since that's what my mom always used. These are so good!
ReplyDeleteKim, they are handy ingredients to have around for staying isolated or for storm season too. Love these.
DeleteI'm a Jiffy mix fan too! I usually make my corn muffins from scratch but my mom used Jiffy. And I agree, it's a great pantry staple for those days when you just need everything to be easy.
ReplyDeleteBFR, its a good backup staple. I did learn to refrigerate them next time instead of storing them in a container on the table. The buttermilk in them requires it.
DeleteThese sound good, wonder if I can just use corn flour to make them gluten free?
ReplyDeleteGood ahead, take any of the posters I show, I find them online.
Jackie, not sure if corn flour would work but any experiment in the kitchen is worth a try. Thanks about the posters!
DeleteI love corn muffins and sundried tomatoes! In January, I want to do a lot of pantry cooking and limit our shopping to fresh fruits and vegetables only, to use up what we have before buying more.
ReplyDeleteLaurie, sounds like a great idea. I need to rotate the pantry supplies soon.
DeleteYes, please. This recipe sounds delicious and would be perfect with most any soup (but why am I specifically thinking chili?)
ReplyDeleteDebra, its that time of year in our neck of the woods for soups and chili. Absolutely!
DeleteThese sound amazing and I pinned this for later. I'm not cooking much right now but will start again soon.
ReplyDeleteBook arrived! Such great condition. Will email you soon but wanted to let you know. Merry Christmas Tina!
Katherine, you'll find these muffins a breeze to toss toegtehr, great last minute addition to dinner. Glad the book made it, have a great Christmas!!
Delete