These savory corn muffins were the perfect complement to the Slow Cooker Vegetarian Chili that Gabe and I made last week. Nothing goes better with a warm bowl of hearty chili than a sweet and savory corn muffin. Dress it up if you like with a touch of butter and a drizzle of honey, for a sweet and savory side dish to your meal, or just enjoy as is!
|[![These savory corn muffins are the perfect complement to a warm bowl of chili or stew on a crisp fall day!||cookinginthecreek.com](http://cookinginthecreek.com/wordpress/wp-content/uploads/2014/11/Garlic-and-Sun-Dried-Tomato-Corn-Muffins-1-681x1024.jpg)](http://cookinginthecreek.com/wordpress/wp-content/uploads/2014/11/Garlic-and-Sun-Dried-Tomato-Corn-Muffins-1.jpg)|
Garlic and Sun Dried Tomato Corn Muffins
Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Yield: about 16 muffins
2 (8 1/2-ounce) packages corn muffin mix
2 cups frozen whole kernel corn, thawed
3 garlic cloves, minced
2/3 cup diced sun-dried tomatoes
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 two thirds full. Bake until golden brown on top, about 15-20 minutes.
Recipe inspired by Giada De Laurentiis.