These savoury cornmeal muffins contain sweet corn kernels for extra flavour and texture. Light and fluffy they make a delicious accompaniment to morning eggs, soups and stews. Ready in just over 30 minutes!
These savoury cornmeal muffins are perfect to make for a weekend brunch. They are equally delicious with eggs, fried beans, soups and stews. Make a big batch, freeze and enjoy anytime you like.
These cornbread muffins with sweet corn are very simple to prepare and come together in minutes. All you have to do is prepare the 'dry' and 'wet' ingredients, combine them and make the muffins.
Cornmeal muffins ingredients
These muffins are super light and fluffy thanks to the combination of regular flour, cornmeal, baking powder, oil and a moderate amount of cheese. I also used low fat milk and one egg.
The corn kernels add flavour and give these muffins an interesting texture.
Step-by-step recipe instructions
This savoury muffin recipe is super easy to make. Start by preheating the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 6-hole muffin pan.
1.In one bowl combine the flour, cornmeal, baking powder, salt, pepper and onion powder. Stir thoroughly using a whisk.
2. In another other bowl whisk together the egg, oil and milk until smooth.
3. Add the corn kernels, cheese and stir.
4. Combine both mixtures and stir only until the flour is no longer visible.
5. Spoon this lumpy batter into a lightly greased muffin pan. Bake in a preheated oven for 24 minutes.
6. Remove from the oven and set aside for 15 minutes. Transfer onto a rack. Enjoy warm.
Top tips
- Batter: Do not overmix the batter. Stop stirring once all the ingredients have been incorporated. The batter will be lumpy.
- Best served warm.
- Storing: Once completely cooled place these muffins in a plastic container for up to 3 days. Heat up in the microwave before serving.
- Freeze for up to 3 months.
Substitutions
- I used canned corn but you can use fresh (it doesn't need to be precooked) if preferred.
- Cheese: I used mature cheddar but you can swap it for mild cheddar or another semi-soft cheese.
Serving suggestions
These cornbread muffins can be enjoyed on their own, with a knob of butter or slice of ham (if you don't need them to be vegetarian). Try them with morning eggs or baked beans, Mediterranean vegetable stew or vegan butternut squash casserole. They taste great with a bowl of soup too.
You might also like
- Healthy Potato Asparagus Frittata Muffins
- Sweet Potato Egg Cups with Cauliflower
- Cauliflower Muffins with Cheese, Kefir & Chives
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Keep in touch!
Have you made these cornmeal muffins? I'd love to know how they turned out for you. Let me know in the comments below, thanks:)
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Fluffy Cornmeal Muffins with Sweet Corn
Equipment
- 6-hole muffins pan
Ingredients
- 80 g sweetcorn from a can
- 40 g mature cheddar coarsely grated
- 60 g coarse cornmeal
- 65 g flour
- 1½ tsp baking powder
- ¼ tsp onion granules
- ⅕ tsp fine sea salt and pepper to taste
- 1 medium egg
- 135 ml semi-skimmed/ low fat milk
- 35 ml vegetable oil plus a little more for greasing the pan
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 6-hole muffin pan.
- In a bowl combine the flour, cornmeal, baking powder, salt and pepper and onion granules. Stir well using a whisk and set aside.
- Whisk together the egg, oil and milk until smooth. Add the cheese and sweetcorn and stir. Add the dry mixture and stir just to combine (do not overmix).
- Spoon the batter into the muffin pan and bake for 24 minutes. Remove from the oven and set aside for 15 minutes then transfer the muffins onto a rack. Best served warm.
Notes
- Cheese: I used mature cheddar but you can swap it for mild cheddar or another semi-soft cheese.
- Batter: Do not overmix the batter. Stop stirring once all the ingredients have been incorporated. The batter will be lumpy.
- Serving suggestions: these corn muffins can be enjoyed on their own, with a knob of butter or slice of ham (if you don't need them to be vegetarian). Try them with morning eggs, fried beans, Mediterranean vegetable stew or vegan butternut squash casserole. They taste great with a bowl of soup too. Best served warm.
- Storing: Once completely cooled place them in a plastic container for up to 3 days. Heat up in the microwave before serving.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
I love a good savoury muffin but simply do not make them enough! I do have a tendency of eating a few while they are still warm. Thank you for sharing with #CookBlogShare x
I am like that too, don't make them enough, but whenever I do I am usually pleased with the result - I love baking without sugar:)
They look an amazing idea breakfast Monika - and you're right muffins don't just have to be sweet, savoury ones are delicious too 🙂
Angela x
Thanks Angela! Glad you like the idea of savoury muffins too:)
Your muffins look so good, perfect with soup or a bowl of chili.
Thank you! The advantage of making savoury muffins is that they go so well with so many things, don't they! Such as soup or a bowl of chili for example:)
I love savory muffins and these look so good!
Thank you! I love savoury muffins too but don't make them often enough. Sweet and fruity somehow always win:)