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Recently we visited a restaurant where they served corn muffins in the bread basket. The food was great, but the muffins really stuck with me. My husband and I were literally fighting over them! I finally tried making those at home this Saturday and I’m not lying when I say that the result was uhhhmazzinggg!!

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Corn Muffins

These are savory muffins and have vegetables in them. Make sure to chop up the veggies real nice!


What you need:

Unsalted butter – 6 tbsp
Cornmeal – 2 cups
All-purpose flour – 1 1/3 cups
Baking powder – 1 tbsp
Baking Soda – ½ tsp
Salt – 3 tsp
Unsalted butter – 6 tbsp
Onion, finely chopped – ½ cup
Garlic cloves, finely chopped – 2
Red bell pepper, finely chopped – ½ cup
Jalapeno pepper, finely chopped – 1
Eggs – 4 large
Whole milk – 1 1/3 cups
Honey – 2 tbsp

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Makes: 12-14 muffins
Prep time: 15 minutes; Cook time: 16 minutes


The Method:

Preheat oven to 400 degrees F. Also grease a 12 muffin pan with non-stick vegetable spray.

In a small saucepan, melt the butter over medium heat. Add the chopped onions and garlic, and cook until soft. Remove from the heat and let cool slightly.

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Whisk together the milk, eggs, honey in a bowl. Add the bell pepper, jalapeno, and honey.

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In another bowl, mix the cornmeal, flour, baking powder, baking soda and salt

Mix the flour mixture with the milk and eggs mixture to make into a batter. Do not overmix!

Pour the batter into each muffin cup and bake for about 16 minutes, or until a toothpick inserted into the muffin comes out clean.

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Let the muffins cool in the pan for 5 minutes and then remove to a cooling rack.


Happy Cooking!

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