Savoury sweetcorn muffins

ByRasa Pelham
A plate of freshly baked savory sweetcorn muffins garnished with chives, showcasing a golden yellow color.

I’ve wanted to make these since the first time I tasted them. Once while out with the girls we ordered them at this american style restaurant (don’t remember the name). Now when it’s getting wintery outside (almost), I thought these muffins would be perfect with soup. We dipped them in spicy Mexican soup and we absolutely loved them (especially Joni).

A bowl of spicy Mexican soup with two savory sweetcorn muffins on top, garnished with chives.

SAVOURY SWEETCORN MUFFINS makes 12 muffins

  • 245g superfine cornmeal
  • 3 tbsp caster sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 egg, beaten
  • 4 tbsp coconut oil
  • 250ml milk
  • 50g grated cheddar cheese
  • 100g sweetcorn kernels (used frozen ones)

1. Measure all the ingredients into the mixing bowl and combine everything well.
2. Spoon the mixture into lined cupcake tinned. I used silicon cupcake baking pan this time, so did not need to use any liners. Bake the muffins in preheated 180C oven for 20 min.

Batter for savoury sweetcorn muffins in blue and pink silicone muffin trays, ready for baking.

Serve warm! Oh, did I mentioned that it tastes heavenly with soup? Should definitely try that out!

A bowl of steaming Mexican soup with colorful vegetables, accompanied by two savory sweetcorn muffins on a dotted plate, and a spoon beside it.
A bowl of spicy Mexican soup with two savoury sweetcorn muffins on top, garnished with green chives.

Enjoy!
Rasa 🙂

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