Garlic and Sun-Dried Tomato Corn Muffins

Usually when I have friends and family over to eat, I mix up my menu with tried-and-true dishes I know everyone will love alongside a few new recipes I’ve never attempted before. I figure if the new dishes don’t turn out, I can fall back on the old favorites and pretend the failed recipe never existed. I mean, why not add to the adventure of entertaining by making something new?

A couple weeks ago, I saw a corn muffin recipe that gave classic cornbread a savory makeover. I’m always a little nervous when I make new recipes for guests, but I think this one has officially earned a spot in my regular entertaining repertoire.

The garlic and sun-dried tomatoes in these corn muffins make them so tasty and rich that you don’t even need any butter or other spread. They have the perfect mix of salty from the tomatoes and sweet from the corn, as well as sour cream that keeps the muffins from being dry. Better yet, they can be baked ahead of time and stored in the freezer for no-stress entertaining! (OK, maybe not “no-stress”, but it does make it easier!)

For the full recipe from Giada De Laurentiis, click here. The only change I made to her original recipe was making these mini-muffins instead of regular-sized muffins.

Do you like to make new recipes when you have guests coming over? Or do you stick with your reliable favorites?

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