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Top down view of cornmeal muffins in yellow cases on top of parchment.
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Savoury Cornmeal Muffins

These savoury cornmeal muffins contain sweetcorn and cheese for added flavour and texture. Light and fluffy they make a delicious accompaniment to soups and stews. 
Course Breakfast, Brunch, Snack
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 127kcal
Author Monika Dabrowski

Equipment

  • 2 Mixing bowls
  • Box grater
  • 12-hole muffin pan

Ingredients

  • ⅔ cup semi-coarse/coarse cornmeal polenta
  • 1½ cups+1tbsp all-purpose/plain flour
  • 3 teaspoons baking powder
  • ½ teaspoon onion granules and fine sea salt each
  • ¼ teaspoon pepper
  • 1 cup canned sweetcorn drained
  • ¾ cup mature cheddar coarsely grated
  • 2 large eggs
  • 1½ cups milk
  • ⅓ cup vegetable oil
US Customary - Metric

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

Serving: 1serving | Calories: 127kcal | Carbohydrates: 24g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 238mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 0.2mg | Calcium: 128mg | Iron: 1mg