Masa-Polenta Cornbread Corn Muffins

Submitted by Gingernut

"Stolen, then heavily adapted, from a blog. A very nice corn muffin that is not too sweet. Excellent side dish for soups and stews."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 12 muffins
• Serves: 12

ingredients

• 3⁄4 cup masa harina
• 3⁄4 cup cornmeal or 3/4 cup polenta
• 1⁄2 cup whole wheat flour
• 1⁄4 teaspoon ground dried chile (I used dried chipotle powder)
• 2 eggs, slightly beaten
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1⁄2 tablespoons sugar
• 1 1⁄4 - 1 1⁄2 cups milk
• 2 tablespoons margarine or 2 tablespoons butter, melted
• 1⁄2 cup corn kernel (frozen is fine)

directions

1. Preheat oven to 200 C (400 F).
2. Mix dry ingredients.
3. Add melted margarine, eggs, corn kernels, and enough milk to dry ingredients to make a thick batter, around 1 1/4 cups.
4. Spoon batter into muffin tray.
5. Bake muffins till golden, around 10 - 15 minutes.

Reviews

[fostr313]

These are so very yummy. Because my husband must eat Gluten Free, we used Jules flour instead of wheat and I lessened the sugar to 1 tbl, and they were just fabulous with homemade soup for dinner and with eggs for breakfast.

 

[Likkel]

Yum! This was a very nice side for my homemade hunter's chili! I liked it's texture better than recipes that don't use masa. Thanks for the great recipe!