Garlic and Sun-Dried Tomato Corn Muffin
Filed Under: Food/Recipes
One of my most favorite cooking shows is”Everyday Italian” on the Food Network. I was watching it the other day and saw the best recipe for these garlic and sun-dried tomato corn muffins. I experimented and made them today and they were to die for! I’m going to make them for Thanksgiving as a great new side to the usual dishes.
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
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.
Give it a try! If you like the recipe, you can check out all of her other recipes on the Everyday Italian website.
Rusty - Sacramento, CA | Sep 5, 2008 | Reply
Jiffy Corn Muffin Mix - Copy Cat recipe
Makes: 6 muffins.
When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.
INGREDIENTS
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk
INSTRUCTIONS
1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
3. If you wish to make Corn Muffins, continue with instructions below.
4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well. Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.
melissa | Oct 11, 2008 | Reply
Just want to say Thanks Julie I couldn’t find this recipe on the foodnetwork site and thanks to you I found it. I saw the episode to and thought what a great addition to thanks giving dinner but didn’t copy the recipe down.
Thanks again
Cheers