Savory Corn Muffins

Savory corn muffin

One day, as I was blog hopping, I stumbled on to Dorie’s Savory Corn and Pepper Muffins recipe. The recipe looked interesting and the muffins looked delicious. I bought all the ingredients to bake the muffins and then I saw Suganya’s Spicy Corn Muffins. Her recipe yields 6 muffins, which was perfect and also this recipe calls for only 2 tbsp of oil. So I went ahead baked Suganya’s Muffins yesterday, with a few adjustments. I liked the muffins and Mr.U, being a carnivore in the house, was reluctant to even taste them. So I eat two for brunch, as soon as I baked them. I eat a heavy lunch with left over Biryani and payasam from previous day. I was so stuffed and wanted to skip dinner. Then I again, I knew very well that if skip dinner, I will wake up in the middle of the night and munch on cookies or candy. So I eat two more muffins for dinner. I have the other 2 in the fridge, which I will munch on later in the day.

Here is the link to Suganya’s recipe for spicy corn muffins.  I made a few adjustments to the recipe and I will list Suganya’s  recipe and will strike out the ingredient that I changed the measures for and italicize the measures that I used.  I didn’t use the cheese.
Savory corn muffin

Total Time: 25-30 minutes
Preparation Time: 5-10 minutes
Baking Time: 20 minutes
Yields: 6

  • 1/3 cup Cornmeal (I used Stone ground)
  • 1/3 cup All Purpose Flour
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 1 Egg small
  • 2 tbsp Vegetable or Canola oil
  • 1/3 cup Yogurt
  • 1 ½ tbsp Sugar
  • ¼ cup frozen or fresh Corn 1/3 – ½ cup frozen Corn
  • ¼ cup chopped Scallions or Cilantro 1/3 cup scallions and cilantro chopped (not each but combined 1/3 cup)
  • 1 tsp Red Pepper Flakes, more if desired ¾ tsp Red Pepper Flakes (adjust to taste)
  • 4 small Green Chilies chopped (adjust to taste)
  • ¼ Marinated Feta or Goat Cheese crumbled (optional)
  • Preheat the oven to 375F
  • Line the muffin pan with paper cups.
  • In a bowl mix together cornmeal, all purpose flour, salt and baking powder. These are the first four ingredients.
  • In a large bowl mix egg, sugar, oil and yogurt with a whisk until all the ingredients are mixed well.
  • Add the dry ingredients to the egg mixture and whisk gently until dry ingredients are well incorporated.
  • Add corn, cilantro & scallions, green chilies and red pepper flakes to form a uniform mixture. Do not over mix.
  • Pour the mixture in the muffin pan and bake for 18-20 minutes. Insert a tooth pick to check if the muffins are done. A tooth pick inserted should come out clean.
  • Serve hot or at room temperature.

I am sending these muffins to Tried and Tasted event, hosted by Curry Leaf. Featured blog this month is Suganya of Tasty Palettes. Tried and Tasted is an event started by Zlamushka’s Spicy Kitchen.

I am also sending this to Ashwini’s Monthly Blog Patrol (MBP): Snacks and Savouries event. MBP is an event started by Coffee.

6 thoughts on “Savory Corn Muffins

  1. This savory muffins looks just awesome Usha…and payasam looks very very yummy..pic is too good…hey u have posted a lot :)good to see u back 🙂

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