Cheese and Cornmeal Muffins

Quick and Savory Muffins

Cheese & Cornmeal Muffins_6191

If you have been following this six week old blog then you must be saying “oh lord, not another muffin recipe again!’” But I would like to politely request you to calm down because nothing good was ever built in six weeks. If you are reading this, then it means you have an interest so firstly, I want to thank you so much for taking time off your busy schedule to read the post and secondly, I want to request you to bookmark the blog and come back, at least, on a weekly basis.

Cold weather and hot soup go hand in hand, so I have been drinking a lot of soup, but I kind of got tired of bread as an accompaniment. I needed something fresh and different, so I looked around and stumbled upon this savory muffin recipe. I am glad I made it because I really liked it. It made ‘soup day’ have a novel and interesting twist. The tangy taste of cheddar, coupled with cream style corn, and the subtle taste of chives, is irresistible. The addition of fine cornmeal and creamed corn, made it very filling. If you ever try these muffins, serve them hot, with a knob of butter, they are so delicious!

Cheese & Cornmeal Muffins_6203These muffins are easy and quick to make, so they can be prepared in minutes…

Cheese & cornmeal muffins_6084Please always remember to assemble all ingredients before you start.

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Sift the flour, cornmeal, salt, baking powder and sugar into a large bowl
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Make a well in the centre of the sifted flour.
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Combine the eggs, oil, creamed corn, cheese, chives and milk in a separate bowl. Whisk lightly to combine. 
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Add the egg mixture, to the sifted flour, all at once. Mix quickly with a fork, until just combined. The batter should look quite lumpy, if it looks too thick add a little more milk. 
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Spoon into the prepared muffin tin and bake 20-25 minutes until golden 

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Cheese & Cornmeal Muffin_6180

Cheese and Cornmeal Muffins

Preparation time: 15 minutes; Baking time: 20-25 minutes; Makes: 12 medium muffins

Ingredients 

  • 200g (1½ cups, 7oz) all-purpose flour
  • 150g (1 scant cup, 5½ oz) yellow cornmeal (yellow maize flour)
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 60g (¼ cup, 2oz) sugar
  • 60ml (¼ cup) oil
  • 2 eggs, lightly beaten
  • 200g (1 scant cup) cream style sweet corn (sweet corn cream style)
  • 40g ( cup) finely grated cheese (you can add more cheese if you wish)
  • 1 tablespoon finely chopped chives (or green/spring onions)
  • 180ml (¾ cup, 6 fl. oz) milk

Instructions

  1. Preheat the oven to 410°F (210°C, ten minutes before using. Brush or spray a 12-hole, medium muffin tin with melted butter or oil.
  2. Sift the flour, cornmeal, salt, baking powder and sugar into a large bowl. Make a well in the centre
  3. In a separate bowl, lightly whisk the eggs, oil, cream style corn, cheese, chives and milk. Add this mixture to the well and mix quickly with a fork until all ingredients are just combined. Do not over-mix. The batter should look quite lumpy. If it looks too thick, add a little more milk.
  4. Spoon mixture into prepared muffin tin. Bake 20-25 minutes or until golden. Remove from the oven and let rest ten minutes then loosen the muffins with a  flat bladed knife or spatula and transfer to a wire rack to cool. Serve with soup or as a side.

Points to note

  1. If you can, please line up the muffin tin with paper cases for this recipe. Otherwise let the muffins stand in the tin for ten minutes before you loosen with a flat-bladed knife and carefully transfer to a wire rack. These muffins are delicate, so handle with care.
  2. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 425°F (220°C) for 22 minutes. 
  3. I baked the muffins at 375ºF (190ºC) convection for 22 minutes (22 November 2016)
  4. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please weigh ingredients!
  5. Last Updated: 22 November 2016

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

13 thoughts

    1. Hi these are busy times for me. I hope your tried the Cheese and Cornmeal muffins with soup and enjoyed them. Thanks and have a wonderful week!
      Liz

  1. I will have to look for cornmeal here in The Netherlands…
    LOVE creamed corn but the only place to get it is the Asian supermarket in the centre of town and it’s ridiculously expensive. My simple solution was to put regular corn kernels in a jug and take a stick blender to them.. works perfectly and for a quarter of the price!
    Once I find the cornmeal I’d very much like to make this 🙂

    1. They are delicious. I mostly serve them with soup and we have a lot of creamed corn and cornmeal here and it’s very cheap too. Thanks for browsing the blog. Have a wonderful week!!!

  2. I really loved the mixture of cheese in a muffin. ( Never heard of that before) But the fact that I’d try anything with cheese, helped me discover muffins I can have without feeling too guilty about.

  3. I tried them out and I like them they tasted like corn dogs I’ve never heard of corn muffins but I’m glad you posted this recipe.

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