Garlic and Sun-Dried Tomato Corn Muffins

I believe I have casually mentioned this before. I make the worse cornbread of anyone I know. To be a Southern girl with a grandmother and mother that made fabulous cornbread I don't know why I can't get the hang of it. So I have no choice but to resort to cornbread mix and add other stuff to it to make it "fancy".

This is one of my favorites and always get compliments. Recently I found another one that I love, Krusteaz Natural Honey Cornbread . I make the Bacon & Cheddar Muffins on the back of the box. My, My!

Both of these I made for our church luncheon tomorrow. Maybe I can slide by one more time without everyone knowing I can't make cornbread.


Garlic and Sun-Dried Tomato Corn Muffins
16 muffins- standard size
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2 (8 1/2-ounce packages corn muffin mix (I use Jiffy)
2 cups frozen whole kernel corn, thawed
3 cloves of garlic, 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 oven to 400 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 mix into the muffin tins, filling up the cups about 3/4 full, I use a scant 1/3 cup measure. Bake until golden brown on top about 15-20 minutes.

Comment: I just notice something. The corn I froze last summer, the tomatoes I sun-dried, the buttermilk I made and well as the sour cream. Good heavens all I need is a garlic plant and 2 chickens and I'll be all set.