Garlic Cheddar Corn Muffins
Although I can feel spring is near, it’s still been pretty chilly here and soups and chili are on our weekly menu on repeat. And because I’m a total carboholic, I always like to serve some sort of bread on the side. I made these Garlic Cheddar Corn Muffins along with my favorite Instant Pot White Chicken Chili last week, and they were so so simple to make and were in the oven and done just as the chili finished!
To make these easier, I do use a corn muffin mix (like Jiffy or another one from Stonewall Kitchens) and spruce it up by adding corn, garlic, sour cream, and buttermilk. These add-ins give the corn muffins a homemade flavor without much effort!
One tip for the buttermilk – I never buy it when I need less than a cup! You can make your own by measuring out regular milk and add lemon juice or a teaspoon of distilled vinegar, stir it up, and let sit for 10-15 minutes! You can mix up these kicked up corn muffins in about 10 minutes and have them out of your oven in 15 minutes.
- 2 (about 8 1/2-ounce) packages corn muffin mix (like Jiffy)
- 2 cups canned corn, drained
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 3/4 cup shredded cheddar cheese
- 2/3 cup light sour cream (or plain Greek yogurt)
- 2/3 cup low fat buttermilk
- 2 large eggs
- Preheat oven to 325 degrees F. 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.