My personal preference for breakfast is savory over sweet, so that is how I came up with this savory corn muffin recipe. This recipe is perfect for breakfast or to serve at dinner whenever you would normally use corn bread such as along side chili or your favorite meatloaf. To make this even better, the recipe couldn’t be easier, it’s just measure some ingredients, mix and bake!
From by the bay, wishing you savory food memories!
Savory Corn Muffins
Makes 12 muffins
1 cup cornmeal
1 cup all-purpose flour
1/2 cup granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup melted unsalted butter
1 cup buttermilk
1/4 cup chopped scallions
1/2 cup shredded sharp cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, butter,buttermilk scallions and 1/4 cup cheddar cheese. Stir gently to combine. Spoon batter into prepared muffin cups. Top each muffin with remaining cheddar cheese. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a tester inserted into a muffin comes out clean. Cool for 10 minutes and remove from pan. Serve warm or at room temperature.
Spying some fresh corn in the corner of my farmstand, I quickly moved to take a few ears home with me to enjoy before the sweet corn is gone for the season. I immediately knew how to use the corn. Having recently returned from a recipe inspiring trip in Nashville, I wanted to try my hand at fresh corn and cornmeal pancakes. My breakfast food preferences lean towards the savory side while my sister Nancy loves a sweet breakfast. Finding a perfect breakfast to meet everyone’s preferences is not an easy task, but these cornmeal pancakes are the perfect solution. For those who like a savory breakfast these cornmeal pancakes with just a little butter on top are delicious just as they are. A perfect accompaniment would be some grilled ham, bacon or sausage. For those who like a sweeter breakfast, you can top your pancakes with some warm maple syrup or your favorite berries or some jam. When working on this recipe, I purposely used just a touch of sugar to keep the dish on the savory taste. As for technique, my preference is adding boiling water to the corn meal , as if i were making polenta. The buttermilk adds a touch of acidity and adds a lightness to the pancake. Everyone in your family will enjoy these pancakes!
From by the bay wishing you sweet corn food memories!
Cornmeal and Sweet Corn Pancakes
3/4 cup cornmeal
1 tablespoon sugar
1 teaspoon fine sea salt
1 cup boiling water
3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons melted unsalted butter, plus additional butter for griddle
1/2 cup buttermilk
1 large egg, at room temperature
3/4 cup fresh corn, off the cob ( 1 ear)
Preheat oven to 200 degrees F. In a medium bowl place the cornmeal, sugar and salt. Cover with boiling water and leave to the side from 5 to 10 minutes. In the meantime, in another bowl combine remaining dry ingredients: flour, baking powder and baking soda and mix. In a large measuring cup add the buttermilk , melted butter and egg. Whisk together. Add the buttermilk mixture to the cornmeal and mix. Add the remaining dry ingredients to the same bowl and combine. Lastly, fold the corn into the batter. Batter will be a little lumpy. Heat a griddle pan, melt a tablespoon of butter and spread 1/4 cup of batter for each cake. Cook approximately two minutes on the first side, until the edge is set and the cake starts to bubble. Flip the cake and cook another minute. Place on baking sheet and keep warm in oven. Repeat adding butter to the griddle as needed 1 tablespoon at a time until all cakes are made and ready to serve. Serve with butter or warmed maple syrup.