Corny cornbread muffins

    40 min

    These are fantastic savoury muffins, which go exceedingly well with chilli con carne. They are made with dry polenta and dotted with sweetcorn kernels.

    577 people made this

    Makes: 12 muffins

    • 110g butter, softened
    • 125g caster sugar
    • 4 tablespoons honey
    • 2 eggs
    • 1/2 teaspoon salt
    • 200g plain flour
    • 90g dry polenta (cornmeal)
    • 1/2 teaspoon baking powder
    • 125ml milk
    • 125g frozen sweetcorn kernels, thawed

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6. Grease or line a 12-hole muffin tin.
    2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, polenta and baking powder; blend thoroughly. Stir in milk and sweetcorn. Pour or spoon batter into prepared muffin tin.
    3. Bake in preheated oven for 20 to 25 minutes or until a skewer inserted into centre of a muffin comes out clean.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (490)


    This is the second time I am reviewing this...This time around, I used heavy cream instead of milk and almost 1 can of corn instead of frozen - no wierd chewy bits as before with the frozen corn. Made one loaf with corn & one without - the loaf with corn was moister and more flavourful. I also made one mistake loaf where I used 1 cup of milk (with corn)- that actually was the moistest loaf. And the honey gave it a good flavor. I used loaf pans, which required about 45 minutes to cook.  -  02 Dec 2002  (Review from Allrecipes US | Canada)


    Overall, this is a very good base recipe. After making a test batch, I made the following alterations, and they turned out really well! Take any you would like! Also, as with any quick bread or cake, MAKE SURE you cream your butter and sugar well (i.e. a minimum of 4-5 minutes) and that all your ingredients are room temperature to ensure even baking. 1. I soaked the cornmeal in the milk for 15 minutes and added this mixture after adding the flour/baking soda. 2. I read the other reviews and reduced the sugar to 1/2 c. (although I didn't think they were too sweet before - I just like really sweet cornbread). 3. Again, off the other reviews, I added about 3/4 of a can of kernel corn, drained, instead of frozen (the frozen was a bit chewy). 4. Instead of upping the milk, I stirred in 1/4 c of sour cream before the kernel corn. Made a nice texture difference.  -  23 Nov 2006  (Review from Allrecipes US | Canada)


    These are very tasty corn muffins, and my daughter's favorite! I used freshly ground corn and soft wheat, making them come out a little more dense, but delicious and hearty. I also subsituted canned for frozen corn with great results. The recipe takes exactly one regular sized can of corn. This is definitely a keeper.  -  21 Sep 2002  (Review from Allrecipes US | Canada)