Garlic and Sun-Dried Tomato Corn Muffin

By KeyIngredient

Giada's corn muffins are moist and delicious, thanks to buttermilk and sour cream, and they bake in less than half an hour — little effort for all the praise you'll receive for not settling with store-bought rolls.

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

Details

Servings 16
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

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.