Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Corn muffins


Recommended Posts

Makes 12 muffins that can be served either savory or sweet.


See also cornmeal biscuits recipe.


175g cornmeal

20g butter

135g AP flour

2.5 tsp baking powder

1/4 tsp baking soda

2 tsp salt

200ml sour cream

35g sugar

1 large egg

90ml whole fat milk

apx 250g corn kernels - fresh is best, I sometimes used kernels from grilled corn. Frozen and even canned corn also works great.

Optional addition:

- Up to 1/2 tsp black pepper (I never skip the pepper)

- Chopped chilies of any kind

- Chopped scallions

- Chopped cheddar cheese

- Chopped feta (reduce salt from the muffins)

- I guess chopped bacon will be really good


- Brush a muffin tin tray with butter, or if you have one, use a silicon muffin tray.

- Preheat an oven to 220dC.

- Mix flours, baking powder, soda, salt.

- Melt the butter, I suggest doing so in a large bowl or pot to which the remaining ingredients can be later added.

- Mix in the sour cream, egg, sugar, milk, corn kernels and any other optional addition.

- Mix dry ingredients into wet ones just until uniform. Avoid over mixing.

- Divide batter among 12 muffin cups.

- Bake for 15 minutes until set and golden.

- Let cool for at least 5 minutes and release from tray.

- For serving: bake again, preferably with convection fan, until deep gold and crisp. Apx 5-10 minutes.

- Can be served savory with sour cream, cheese or butter; or sweet with butter or sour cream and honey.

- Leftovers / planned-overs can be frozen, preferably after the first bake.





Edited by shain (log)
  • Like 1
  • Delicious 1

~ Shai N.

Link to comment
Share on other sites

  • Create New...