These savoury Cornmeal Muffins are made with sweetcorn and cheese for added flavour and texture. Light and fluffy they make a delicious accompaniment to morning eggs, soups and stews. Ready in just over 30 minutes!
These Cornmeal Muffins are made using coarse cornmeal as well as sweet corn. They also contain cheese for more depth of flavour and added moisture.
These muffins are light, fluffy, simple to prepare and come together in minutes.
Cornmeal muffins ingredients and substitutions
- Cornmeal/polenta: coarse or semi-coarse, not finely ground.
- Sweet corn: from a can.
- Cheese: I used mature cheddar but you can use another type of cheese.
- Milk.
- Oil: use any (I recommend either vegetable or olive oil).
- Flour: helps produce a light and fluffy texture.
- Baking powder.
- Egg.
- Seasoning: enhances the savoury profile of these muffins.
What type of cornmeal to use
Cornmeal can be sold under different names depending on where you are in the world, which can be confusing. I am using an Italian product, with 'express polenta' written on the pack, which is essentially pre-cooked yellow cornmeal (see ingredients photo above). It has a semi-coarse consistency and gives these muffins a slight crunch.
You can make these muffins using coarse or semi-coarse cornmeal (polenta).
Step-by-step recipe instructions
1.Preheat the oven to 400 F/ 200 C/180 fan/ gas mark 6. Lightly grease a 12-hole muffin pan or line with parchment paper.
2. Combine dry ingredients: To a bowl add the flour, cornmeal, baking powder, salt, pepper and onion granules. Stir thoroughly using a whisk.
3. Combine wet ingredients: In another other bowl whisk together the egg, oil and milk until smooth.
4. Add sweetcorn: Stir in the corn kernels and grated cheese.
5. Combine: Gradually pour in the dry mixture stirring only until the flour is no longer visible.
6. Fill muffin cases: Spoon the batter into your muffin cases.
7. Bake: Bake in the centre of the oven for 25 minutes. Remove from the oven and set aside for 5 minutes then transfer to a rack.
Serving suggestions
These savoury muffins with sweetcorn can be enjoyed on their own, with cream cheese, a knob of butter or slice of ham (if you don't need them to be vegetarian). Delicious with morning eggs or baked beans, Mediterranean vegetable stew or vegan butternut squash casserole. They taste great with a bowl of soup too.
Variations
Add freshly chopped chives (and omit the onion granules).
For a non-vegetarian option add finely chopped ham or bacon to the batter (and use less salt).
Top tips for making corn muffins
- Batter: Do not overmix the batter. Stop stirring once all the ingredients have been incorporated. The batter will be lumpy.
- I like these muffins slightly warm (the cheese inside melts and softens the consistency), but it's perfectly ok to put them in your lunchbox or picnic basket- they are delicious cold, too.
- Storing: Once completely cooled place your savoury muffins with cornmeal in a plastic container for up to 3 days (this will help them retain moisture).
- Freeze for up to 3 months.
More savoury muffins to try next
See also these other snack/side recipe ideas!
Recipe
Savoury Cornmeal Muffins
Equipment
- 2 Mixing bowls
- Box grater
- 12-hole muffin pan
Ingredients
- ⅔ cup (120 g) semi-coarse/coarse cornmeal polenta
- 1½ cups+1tbsp (200 g) all-purpose/plain flour
- 3 teaspoons baking powder
- ½ teaspoon onion granules and fine sea salt each
- ¼ teaspoon pepper
- 1 cup (160 g) canned sweetcorn drained
- ¾ cup (90 g) mature cheddar coarsely grated
- 2 large eggs
- 1½ cups (360 ml) milk
- ⅓ cup (80 ml) vegetable oil
Instructions
- Preheat the oven to 400 F/ 200 C/180 fan/ gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases.
- Combine dry ingredients: To a bowl add the flour, cornmeal, baking powder, salt, pepper and onion granules. Stir thoroughly using a whisk.
- Combine wet ingredients: In another other bowl whisk together the egg, oil and milk until smooth.
- Add sweetcorn: Stir in the corn kernels and grated cheese.
- Combine: Gradually pour in the dry mixture stirring only until the flour is no longer visible.
- Fill muffin cases: Spoon the batter into your muffin cases.
- Bake: Bake in the centre of the oven for 25 minutes. Remove from the oven and set aside for 5 minutes then transfer to a rack.
Notes
- Batter: Do not overmix the batter. Stop stirring once all the ingredients have been incorporated. The batter will be lumpy.
- Serving suggestions: These cornmeal 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.
- Storing: Once completely cooled place in a plastic container for up to 3 days. Microwave for a few seconds before serving, if possible.
- 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.
Keep in touch!
If you make 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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Averil
Light and very tasty. I did add 1T sugar as I’m used to slightly sweet cornbread and canned corn doesn’t have the sweetness fresh has.
Monika
Thank you for the feedback:)
Monika
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:)
Angela / Only Crumbs Remain
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
Monika
Thanks Angela! Glad you like the idea of savoury muffins too:)
Karen
Your muffins look so good, perfect with soup or a bowl of chili.
Monika
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:)
Monika
Thank you! I love savoury muffins too but don't make them often enough. Sweet and fruity somehow always win:)