Quick & Easy Savory Corn Muffins
Traditional Cornbread Enhanced with Whole Corn, Onion & Cheese
Oct 29, 2008
This recipe makes 12 savory corn muffins. Serve the muffins, fresh from the oven, with lots of sweet butter or margarine. Leftover corn muffins can be sliced in half, and toasted. Leftover savory corn muffins can also be used to make a delicious stuffing, and served along with the Thanksgiving meal. Canned corn, or leftover corn on the cob, can be used to make the savory corn muffins.
Ingredients for the Savory Corn Muffins
- 1 egg
- 1 ¼ cups milk
- ¼ cup vegetable oil
- 2 cups self-rising corn meal
- 1/3 cup finely diced white or yellow onion
- ½ cup whole kernel corn – canned, or cut off the cob
- ½ cup shredded cheddar cheese
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Directions for the Savory Corn Muffins
- Preheat the oven to 450 degrees.
- Grease a 12 compartment muffin pan.
- In a medium mixing bowl whisk together the egg, milk and vegetable oil.
- Stir in the self-rising corn meal.
- Add the onion, corn, cheddar cheese, black pepper and garlic powder and stir until well blended.
- Use a scant 1/3 cup to fill each muffin compartment.
- Add the muffin pan to the oven.
- Bake for 20-25 minutes, or until the tops of the muffins are light, golden brown.
- Remove the pan from the oven and let cool slightly before removing the muffins.
About Self-Rising Corn Meal
Self-rising corn meal is a combination of yellow corn meal, salt, baking soda and baking powder. Use self-rising corn meal to easily create a variety of quick bread recipes. Self-rising corn meal can be used in other recipes such as buttermilk cornbread and hoecakes. Dixie Mills is one variety of self-rising corn meal that can be purchased in grocery stores. Self-rising corn meal is usually found on the same aisle with all-purpose flour.
Corn Muffin Recipe Variations
To vary the flavor of the savory corn muffins, try following one or more of these tips.
- Substitute ½ cup shredded Mexican blend cheese for the cheddar cheese.
- Substitute 1/3 cup thinly sliced green onions for the diced white onion.
- Substitute ¼ cup bacon drippings for the vegetable oil.
- Substitute onion powder for the garlic powder.
- Add 1 tablespoon finely minced parsley to the batter.
- Add a few dashes of hot pepper sauce to the batter.
- Add 1 to 2 teaspoons finely minced jalapeño peppers for a spicier corn muffin.
- Add 1 to 2 cloves finely minced fresh garlic to the batter.
Additional Recipe Ideas
After enjoying this savory corn muffin recipe, try creating additional corn bread recipes. Cyndi Allison has a terrific recipe for Old Fashioned Corn Bread, or try Stephanie Gallagher's recipe for Corn Pudding with Broccoli. The author has included a fantastic recipe for Chili Cheese Cornbread in the Quick Bread Recipes article.
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