Garlic And Sun Dried Tomato Corn Muffins Recipes

Steps:

• 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 halfway. Bake until golden brown on top, about 15 minutes.

Steps:

• Preheat the oven to 375°F. Insert paper liners in 16 muffin cups or grease the tins.
• In a large bowl, combine the corn, muffin mix, garlic, and sun-dried tomatoes. Stir to combine. Mix in the buttermilk, sour cream, and eggs and stir just until combined.
• Spoon the mixture into the muffin tins, filling up the cups about halfway. Bake until golden brown on top and a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.

Steps:

• In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
• Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
• Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 12-cup muffin tin.
• Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
• Add the cheese, sun-dried tomatoes, and scallions and toss well.
• Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
• Add the wet ingredients to the dry and mix together just until a soft dough forms.
• (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
• Bake until the tops start to brown slightly, 20 to 25 minutes.
• Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
• Serve warm or at room temperature.
• Cover and refrigerate for at least 2 hours or up to 2 days.

Steps:

• Preheat oven to 400°F. Butter two 9 1/2-inch-diameter deep-dish pie dishes. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend. Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend. Stir buttermilk mixture into dry ingredients. Divide corn bread batter between prepared dishes.
• Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes. Cool slightly. (Corn breads can be prepared 6 hours ahead. Cool completely. Cover with aluminum foil. Reheat covered in 350°F oven about 10 minutes.)
• Cut corn breads into wedges. Transfer to towel-lined basket; serve warm.