These are not your average cornbread muffins. This is an easy and flavorful Italian version that is perfect for when you need a quick side that scales down for a small family or up for a crowd.

The original recipe calls for sun-dried tomatoes packed in oil, but I prefer sun-dried tomato pesto. It saves me from chopping, and it’s super tasty.

Ingredients

2 (8 ½-ounce) packages corn muffin mix (recommended: Jiffy)
1 Tablespoon chili powder
2/3 cup whole milk
2 large eggs
1/2 cup sun-dried tomato pesto

Instructions

Preheat oven to 350. Spray a muffin pan and set aside.

In a large bowl, whisk the eggs. Add the remaining ingredients. Stir until blended. Spoon into prepared muffin cups.

Bake for about 15 minutes. Makes 12-14 muffins.

Ideas

These muffins can be a little crumbly if they bake over the top of the muffin pan. Make sure and grease the bottoms and sides of each muffin cup.

Not in the mood for muffins, you can also make this in an iron skillet or small baking pan.

Recipe credit: https://www.foodnetwork.com/recipes/giada-de-laurentiis/spicy-italian-corn-bread-recipe-1944654#reviewsTop