sometimes, i like a good savory muffin. now, these do have a little bit of sweetness to them with just a touch of sugar and the natural sweetness of the corn. but rather than only being breakfast or brunch food, they also lend themselves quite nicely to being dunked in a bowl of hot soup or eaten as a side dish with dinner. they are good and hearty, with a slight crunch from the cornmeal, a bit of spice from the cheese, and a faint floral note from the olive oil. after i made them, i kind of wished i had added some chopped jalapeño pepper for some added texture and spice, so i added that to the recipe – but if you are worried about the heat level, feel free to leave that out.
a savory corn muffin with just a hint of sweetness.
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 2 1/2 tablespoons sugar
- 1 cup grated jalapeño-cilantro flavored cheese, like the one here
- 1 1/4 cup whole milk
- 2 eggs
- 1/2 cup olive oil
- 1 tablespoon fresh cilantro, chopped
- 3/4 cup frozen corn
- 1-2 jalapeño peppers, seeds removed and chopped small (optional)
- preheat the oven to 400°F and lightly grease a 12-cup muffin tin.
- in a large bowl, combine the flour, cornmeal, baking powder, salt, and sugar. stir in the cheese.
- in a separate bowl, lightly beat the milk, eggs, and olive oil. add this mixture to the dry ingredients and stir until just combined. gently fold in the cilantro, corn, and jalapeño (if using).
- fill the prepared muffin tin so that the cups are 3/4 full. bake the muffins for about 15 minutes, until a toothpick comes out clean. move them to a wire rack to cool completely.