, , , , , ,

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!!


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


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.


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


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.


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

Happy Cooking!