Now that it’s November, it’s time to start thinking about Thanksgiving. And as much as I just love some yummy turkey, I also really love all those fantastic side dishes that come along with it. Over the next few weeks, I am going to share some ideas for delicious Thanksgiving side dishes (and maybe some desserts, well, cause…you know…). Oftentimes the side dishes are my favorite part of the meal! Stuffing (how I love thee!), potatoes (both mashed and sweet), veggies, and cranberry sauce! Oh my!
As for the rolls, I often take a pass. There is already so much food, the plain rolls just seem futile. However, if I had these garlic cheddar corn muffins at my table, I don’t think I could resist! I had a box of corn muffin mix in my pantry and decided to experiment. Plain corn muffins just sounded so boring! With a handful of ingredients you probably already have, you can mix up these kicked up corn muffins in about 10 minutes and have them out of your oven in 15 minutes. So, forget those store bought rolls this year and give these a try!
- 2 (about 8 1/2-ounce) packages corn muffin mix (I used Jiffy)
- 2 cups canned corn, drained
- 3 garlic cloves, minced
- 1/4 tsp. salt
- 3/4 cup reduced fat cheddar cheese, shredded
- 2/3 cup light sour cream (can also use plain Greek yogurt if desired)
- 2/3 cup low fat buttermilk
- 2 large eggs
- Preheat oven to 325 degrees. Spray a muffin tin with non-stick cooking spray and set aside.
- In a large bowl, mix together the muffin mix, corn, salt, and garlic.
- In another bowl, whisk together the cheddar cheese, sour cream, buttermilk, and the eggs. Stir the wet ingredients in with the dry ingredients until just combined. Scoop the batter into each muffin mold, filling a little over 1/2 of the way.
- Bake for about 15 minutes until the tops are a light golden brown and a toothpick inserted comes out clean.