This is another recipe from Giada’s Kitchen. My daughter gave me this book as an early birthday present because she was headed for UNLV and my actual birthday was her first day of school. I had only had time look through the book, but I did pick out a couple of dishes and ask my parents to make them for my birthday lunch.
We enjoyed these moist, colorful corn muffins with Penne with Eggplant Puree – a flavorful, spicy vegetarian dish.
Ingredients
2 boxes Jiffy corn muffin mix
2/3 cup diced sun-dried tomatoes
2 cups frozen corn kernels, thawed
3 garlic cloves, minced
2/3 cup buttermilk
2/3 cup sour cream
2 large eggs, beaten
Directions
- Preheat oven to 375. This will make 16 muffins; grease the tins or use paper liners.
- Combine muffin mix, tomatoes, corn and garlic.
- Add remaining ingredients and stir until just combined.
- Divide batter among muffin cups, filing about 1/2 way.
- Bake until golden brown and a toothpick inserted in the center comes out clean, approximately 15 minutes.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Vicki
Happy Birthday! These look and sound delicious. Although I’ve yet to meet a corn bread or muffin I didn’t like.
Lois B
Vicki – thanks for the b-day wishes. I’m with you regarding corn muffins. Have you tried the Silver Palate Blueberry Corn Muffins?
tralf
I was surprised at how good these muffins are. They take corn muffin mix to a whole new level. I never thought I would say this, but I’ve got a couple of boxes of the mix in my pantry.