Corn Muffins

Muffins are such a dear, to eat, to make, in short to fill us up quicker and faster.I esp. luv savory muffins. Any variation that you can think of, you can turn it into a muffin. I usually make muffins, little festive than the usual fat free, calorie free(!!), taste free(!!) when I go for those light lunches and dinners.This corn muffin would be perfect for those moments.I always have frozen corn and cheddar lying around in my fridge. The last time when I cleaned out my fridge to get new stuff, I saw wee bit of corn and small slab of cheddar lying around and thought of making these corn muffins. They are yummy and filling and this recipe comes from my neighbor which I tweaked a bit to suit my pantry.

  • Cook time:
  • Prep time:
  • Yields: Makes around 12 muffins
  • 2-1/2 cups self raising flour
  • 1/2 cup yellow cornmeal
  • 1-1/4 cup milk
  • 2 egg whites (optional, just replace it with 1/4 cups of milk)
  • 1 tbsp melted butter
  • 1-1/2 cup frozen corn(microwave for 2 minutes)
  • 1/4 cup grated cheddar
  • 2 spring onions, thinly sliced
  • 1 tsp salt (I prefer with lesser salt, hence used 1/2 tsp)
  • pepper to taste
1. Sift the flour and cornmeal together in a large bowl
2. In a separate bowl, add milk,corn,eggs,butter,onions,salt,pepper and cheddar together. Whisk until blended.
3. Add this to the dry ingredients and fold
4. until mixed well.
5. Drop spoonful of this micture into greased muffin cups.
6. Bake these in a preheated 415F oven for 20-25 min until golden.
7. Let them cool for 5 minutes before you remove them from muffin pan

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By Ferri on Jul 23, 2013

Hi, I would like to know, what will be the best substitute for cornmeal? Thanks

By Sheryl on Jan 7, 2013

If not using egg whites, would it be prudent to add some BP?

By Anita on Feb 27, 2012

Can i use wheat flour instead of self raising flour??

By priya on Nov 2, 2011

if using all purpose flour what should be the quantity of baking powder and salt added for this recipe??

By Nams on Apr 8, 2011

Hellos, I have been following your site since sometimes last year! Love all your recipes, have also tried quite a few. Must say, you make cooking very simple for us novices :) I was wondering if I can use all purpose flour instead of self-raising flour? If so, what are the proportions? I usually have Trader Joe's Pancake/Baking mix lying around in my house. Can I use that?

By pooja makhija on Sep 9, 2010

hi just wanted to know in corn muffins if instead of cheddar cheese i can use any other cheese & if we use xtra milk instead of egg what will be the diff moistness or fluffyness will be less...and would love to make eggless almond & walnut muffin pls help.....

By mridhu on Jul 10, 2010

Awesome recipe ! I'm loving it :)

By shimmer on Jun 16, 2010

hey there, was wondering if these muffins could be made without the cheese. will the taste alter?

Yes it would , slightly. The cheese melts in while baking giving it moistness and of course that taste. You can of course skip it to suit ur needs

By willem's dad on Apr 7, 2010

we screwed this up somehow - probably because we didnt have all the ingredients and mum said to put in baking powder, which we did. it is a shame as we made 24 muffins and a loaf and we're hungry now. mum said 'sometimes it just doesnt work - perhaps because of the weather'. what was the weather when you made the ones in the photos? did you use photoshop in the photos? it's not fair. we want nice muffins and instead we've got chunky ones that are a bit goopy.

How can one photoshop the entire process? ;) The entire process is naked here and I seriously dont recall the weather we had on that day! Its such a long while back! Baking powder is good enough since Self raising flour is nothing but all purpose with BP and salt. So that should not have been a problem. The only thing I can think of is Oven temp. Was it nicely browned? I think if it did, then probably the heat in your oVen was way more than mine since the outer surface cooked faster than the inside. Oven vary so much - next time try lowering the Oven temp and cooking longer...Hope this one helps and I am so sorry for the unsuccessful result...:( I know how that feels! --DK

By Purvi on Oct 27, 2009

Hi, Have been a casual visitor to your blog since the past week or so- was wondering if this recipe can be made eggless? We are vegetarians and I have just started experimenting with baking.....thanks...

Hi Purvi - yes you can make it eggless easily. Just increase the milk from 1-1/4 to 1-1/2 cups. That should do it :) -- DK

By Mansi on Mar 18, 2009

these look absolutely delicious DK! thanks for the beautiful entry:)

By Nina Timm on Mar 12, 2009

Savory muffins is almost a staple in our home over weekends. Love all the falvors you have added!!!

By twospoons on Mar 12, 2009

If you're interested in a highly entertaining read about fat NOT being evil, and real food being better for you, check out Michael Pollan's "In defense of food." It's a real eye opener.

Also, these are totally getting bookmarked. They look perfect for a decent nibble during the day, you're right!

By Curry Leaf on Mar 12, 2009

We think alike.I too had plans of making savoury corn muffins.They look great
You are on a cooking spree,it seems.Everyday I can see you post new and innovative dishes,is it a practice b4 another RM? ;)

By DK on Mar 11, 2009

Thank you glad u like it.
@Sala : yes..use ur masa harina...You can use masa harina to substitute ur fav recipes calling for cornmeal :)

By veggie belly on Mar 11, 2009

I love the smell of corn cakes baking! Your corn muffins look great. I have a big bag of masa harina sitting around, im wonderinf if that will work in this recipe?

By Akal's Saappadu on Mar 11, 2009

corn muffins look perfect , well aerated and spongy soft!

and the crucial time is in between lunch and dinner for me too!!

By Akal's Saappadu on Mar 11, 2009

corn muffins look perfect , well aerated and spongy soft!

and the crucial time is in between lunch and dinner for me too!!

By Sukanya Ramkumar on Mar 11, 2009

Love corn muffins a lot. Looks so colorful and Yummy... Nice recipe. Loved the combination of flavors. YUM!

By Vanamala on Mar 11, 2009

Really so colorful ....nice pics

By Cham on Mar 11, 2009

I love savory muffins, I would love to have with chili. Actually I made one eggless for Madhu's event and will be posting soon.
I bookmarked this one, would be a great breakfast or lunch!

By notyet100 on Mar 11, 2009

so yummmmy,..:-)

By Alka on Mar 11, 2009

Pass on some savory stuff to me,i m so very fed up of all the sweets lingering around my home due to Holi celebrations
The corn muffins sounds and look usual the pics are DELISHHHHHHHHHH

By Siri on Mar 10, 2009

Lovely looking muffins Dhivs :) You can send them to BBD: Quick breads, hosted by Mansi :)


By Madhuram on Mar 10, 2009

Recently I saw something similar in Food TV. Rachel Ray added broccoli too. I have to try this version the next time.

By Pavani on Mar 10, 2009

They look moist and decadent. Would probably taste great with chili too.

By Lisa on Mar 10, 2009

Corn muffins are one of my favorites. I like that you included cheese too.

By Divya Vikram on Mar 10, 2009

Love the cheese and corn combo!

By Gita's Kitchen on Mar 10, 2009

They look so yummy..should taste great with soups...Please trail back to my blog. I have something waiting for you :)

By Gita's Kitchen on Mar 10, 2009

They look so yummy..should taste great with soups...Please trail back to my blog. I have something waiting for you :)

By Trupti on Mar 10, 2009

Savory Muffins looks very delicious DK. It's nice to use savory when you are not feeling to eat anything sweet.

Happy Holi !!

By Lavanya on Mar 10, 2009

corn muffins looks wonderful to me..i like your step by step procedure along with pics!!

By Chandani on Mar 10, 2009

delicious!!! my favorite savory muffins and yours look perfect:)

By Lakshmi Venkatesh on Mar 10, 2009

As usual looks beautiful and I also have items lying down in my fridge for a long time. Hopefully will make it tomorrow.