Muffins for dinner? These Savoury Cornbread Muffins are the perfect compliment to game-day chili!
It’s a great time to be a sports fan right now – baseball season is underway, basketball and hockey playoffs are on – it’s crazy! Even though I’m trying to start thinking about lighter, fresher meals for spring, watching sports just screams… chili.
How about trying something new with your bowl of chili this time? A savoury corn muffin is the perfect way to mix things up!
Muffins don’t always have to be sweet… can’t believe I just wrote that! I know I’ve tried my share: Morning Glory Muffins, Blueberry Steel-Cut Oats, Pumpkin… Sometimes a savoury muffin is a great addition to brunch along-side eggs, crepes or just on their own.
These muffins are monsters! They come up really big and high… I love that! I left the green onion out of my photos, but most of the time I like to add them, they add really great flavour.
I don’t usually adapt someone else’s recipe. This time however, I saw this recipe on a favourite blogger’s site browneyedbaker and had to give it a try. I really wanted mine to be more savoury than the original so I adapted it by adding the salty hit of parmesan, green onions and an extra hit of spices. I tried both coarse cornmeal and fine. The coarse is shown in my photos, but it was way too crunchy for me. The fine-ground or polenta is the best choice for sure.
This is truly the only cornbread muffin you will ever need. Enjoy!
Savoury Cornbread Muffins
EMAIL Recipe Share on FacebookIngredients
- 2 cups finely-ground cornmeal, divided (I've also used coarse, but it's pretty crunchy. I would recommend the fine-ground)
- 1 cup all-purpose flour
- 3/4 cup Parmesan grated cheese
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ teaspoons salt
- 1/2 tsp dried sage leaves, crushed
- 1/8 tsp white or black pepper
- 1¼ cups whole milk
- 1 cup sour cream
- ½ cup unsalted butter, melted and cooled slightly
- ⅓ cup granulated sugar
- 2 eggs, lightly beaten
- 1/2 cup slice green onion, optional
Instructions
- Preheat oven to 425ºF. Grease a 12-cup muffin tin.
- In a medium bowl, whisk together 1½ cups of the cornmeal, flour, parmesan cheese, baking powder, baking soda, salt, sage and pepper.
- In a large bowl, whisk together the remaining ½ cup cornmeal and milk. Microwave on high for 1½ minutes, then whisk thoroughly. Continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency; about 3 minutes.
- Whisk in the sour cream, melted butter, and sugar until combined, then whisk in the eggs. Fold in the flour mixture and green onions (if using) until thoroughly combined (batter will be very thick). Divide batter evenly among the prepared muffin cups (the batter will mound slightly above the rim).
- Bake until the tops are golden brown and a toothpick inserted in the centre comes out clean, 13 to 17 minutes, rotating the muffin tin halfway through baking.
I just made these and they tasted great!
So happy to hear that Amy, thanks for coming back to tell us!