Bakes are usually sweet and that’s my favorite kind! But the man loves everything savory and so once in a while I bake things that’s not sweet. Corn muffins is one of those recipes.
Most corn muffin recipes have a tablespoon or two of sugar in it, but I just skip it to make it completely savory. The fresh or frozen corn in the muffin do lend a sweetness, but the effect is not same as adding sugar.
Coming to the recipe here, it is very slightly adapted from King Arthur Flour’s book Whole grain baking. The book needs no introduction and I was lucky to stumble upon a brand new copy for $2 at the library sale. The book is a favorite of mine.
I made this when we went for a long drive with two other families. This was our picnic food 😊 along with brownies and some apple sauce muffins.
Read on for the recipe.
- 1 cup whole yellow cornmeal
- 1/2 cup wheat flour
- 3/4 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1 large egg
- 1 cup milk
- 1/2 cup oil
- 1 cup frozen corn, thawed
- 2-3 jalapeño, diced small (or 1 can diced green chilies)
- 3/4 cup grated cheddar cheese
- Preheat oven to 400F. Line a muffin pan with papers.
- Whisk the cornmeal, wheat flour, all purpose flour, salt, chili powder and baking powder in a medium bowl.
- In another bowl, beat the egg with milk and oil. Add the thawed corn and most of the jalapeños. Keep aside a little to sprinkle on top of the muffins.
- Add the wet ingredients to the dry and stir to combine well. Stir in 1/2 cup of the cheese.
- Add 3-4 tablespoons of the batter to the prepared muffin pan and top each muffin with a little cheese and reserved jalapeños. Bake for about 20 minutes or until a skewer comes free of crumbs when inserted in the middle of the muffin.
- Take off the oven when it’s baked and let it cool for ten minutes in the pan itself.