I'm a huge fan of corn muffins... every time we eat at Joey's Only (a popular seafood chain in Canada) I always order a corn muffin with my meal and save it until the very end of to eat as dessert.
The great thing about this recipe is that it's easily customizable. I had some green onions from the garden left over in my fridge that needed to be used up, and they went really well with the muffin! Next time I think I might even try adding a fresh cob of corn to the batter... or perhaps even some jalapeños?
- 1 cup cornmeal
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/4 cup brown sugar, packed
- 2 green onions, thinly sliced
- 1 cup milk
- 1 egg
- 1 tsp liquid honey
Combine flour, cornmeal, baking powder and salt. Thinly slice green onions and toss with dry ingredients. In a separate bowl, whisk together milk, egg, and liquid honey. Pour wet ingredients into dry ingredients and mix until just combined.
Pour batter into 12 pre-greased muffin cups.
Bake in preheated 400 degree oven for 15 minutes, until crust is golden brown.
Great served with chili or chowder, or even on their own with a dab of butter.