Sunday, August 23, 2015

Cheesy Corn Muffins

Savory baked goods are where it's at. I lost my taste for sweets shortly before I graduated from high school. Given a choice, I'll take savory over sweet anytime. Try to hand me a cinnamon bagel and I'll cut you. Cheddar & jalapeno, with a schmear of sundried tomato cream cheese? You just might live to see another day.

So, I found this recipe on Food52 and I'm posting it here for later. You're welcome.

Yield: 9 normal sized muffins


1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp sugar
1 tsp salt
3 tsp baking powder
1 cup milk
1/4 cup oil
1 egg, beaten
1/2 cup crumbled/grated cheese. Suggestions include feta, parmesan, cheddar. Even blue cheese would work. Hell, try some Emmenthaler and go nuts.
1/2 cup chopped fresh herbs. Parsley, thyme, rosemary, even chives.

Preheat oven to 400F

In a large bowl, whisk together the corn meal, flour, salt, sugar and baking powder. Add milk, oil and beaten egg. Stir to combine, but don't overwork.

Let stand for 5 minutes.

Add cheese and herbs and stir just enough to combine.

Pour the batter into standard size muffin tin (greased or lined with paper). About half-way is fine.

Bake for 15 to 20 minutes, until light golden brown on top. Cool for a bit in the pan, then remove to a wire rack to cool completely.

These would be great with just butter, or you can use up some pickles, or tomato jam would be really good too. (Photo Credit: Posie Harwood)

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