Garlic and Sun-Dried Tomato Corn Muffin

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 16 muffins
LEVEL: Easy

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)
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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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5

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  • on November 10, 2012

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    This is the only recipe I use when making cornbread!! First time I made them, I followed the recipe. There was way too much garlic. I didn't particularly like the sun-dried tomatoes either. Now I just omit those two ingredients and they are perfect!! Once I had to substitute heavy cream for the buttermilk and didn't taste a difference.

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  • on November 25, 2011

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    I just made these for Thanksgiving and they were a hit! I left out the garlic because that didn't sound right to me in these, but left everything else the same. They were so moist and sweet. I loved the corn in it and the sun-dried tomatoes made them stand out. They took quite a bit longer to bake than the recipe says - at least 25 minutes. I added 50% more of all ingredients to get 24 muffins.

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