While rummaging through my pantry the other day, I discovered some yellow cornmeal (cornflour). And what to do with all that unused cornflour, well Cornmeal Muffins are a delicious way to use it. 🙂
Fast and super simple to make, Corn Muffins are delicious and are a great idea for a snack or to take with you on a picnic.
Start with gathering the ingredients and preheating the oven to 200°C (392°F). Then grease with butter or oil, a 12 hole muffin form and set aside.
In a medium bowl mix flour, cornmeal, salt and baking powder.
Chop the onion and slice the kernels off the corn or use corn from a can. In a medium frying pan, melt the butter over medium heat. Add corn kernels and onion and fry over medium heat for about 5-10 minutes or until golden and soft. If using sweetcorn from a can, then fry just until the onion becomes soft and translucent, about 4-5 minutes.
In a separate bowl whisk together the eggs, buttermilk and milk.
Stir in the dry ingredients, corn/onion mixture and melted butter. Mix until well combined.
Divide between the prepared muffin tins and bake for about 25-30 minutes or until golden brown and toothpick inserted in the center comes out clean.
Note: the muffins will not rise too much, so you can fill the tins to almost full.
Best served warm.
Enjoy!
Corn Muffins
Ingredients
- 85 grams melted butter, plus a bit extra for frying
- ½ can sweet corn or 1 large sweetcorn, kernels sliced off
- 1 small onion, peeled and finely chopped
- 140 grams all-purpose flour
- 140 grams cornmeal (cornflour)
- 2 teaspoons baking powder
- 2 large eggs
- 285 ml buttermilk
- 100 ml milk
- 1 teaspoon salt
Instructions
- Preheat oven to 200°C (392°F). Grease a 12 hole muffin tray with oil or butter. Set aside.
- Chop the onion and slice the kernels off the corn or use corn from a can. In a medium frying pan, melt the butter over medium heat. Add corn kernels and onion and fry over medium heat for about 5-10 minutes or until golden and soft. If using sweetcorn from a can, then fry just until the onion becomes soft and translucent, about 4-5 minutes.
- In a medium bowl mix flour, cornmeal, salt and baking powder.
- In a separate bowl whisk together the eggs, buttermilk and milk. Stir in the dry ingredients, corn/onion mixture and melted butter. Mix until well combined.
- Divide between the prepared muffin tins and bake for about 25-30 minutes or until golden brown and toothpick inserted in the center comes out clean.Note: the muffins will not rise too much, so you can fill the tins to almost full.
- Best served warm.Enjoy!
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