Yes, I just went there.
I know, I know, I know that I am known for my cupcakes and baked goods, but who said you can’t make a savoury muffin!? This is fucking bomb. I ate two of these straight of the oven. The taste and texture is pretty undescribable — somewhere between a cornbread and a custard? Corny, cheesy, and sweet — kind of like me.
I present you with corn custard muffins.
I first discovered this recipe from Nicole at The Dirty Oven and I knew right away I had to make these. And surprisingly enough, I had all the ingredients right here in my pantry — wonderful. It’s a cinch. So easy to make and great for an on-the-go snack later in the day.
Feel free to add a bit of heat to it as well. Some jalapenos and/or cayenne pepper would be an excellent addition.
Whole wheat corn custard muffins (adapted from Bon Appetit)
What you’ll need:
– 2 tsps ghee or vegetable oil
– 1 red onion, halved and then sliced
– 1/2 cup whole wheat flour
– 1/2 cup yellow corn meal
– 1 tsp baking powder
– 2 free-range eggs
– 1 cup Greek yogurt
– 1 can creamed corn
– 4 tbsp vegetable oil
– 1 cup fresh cilantro, roughly chopped and packed
– 1 1/2 cups of cheddar cheese, grated
What you’ll need to do:
1. Preheat oven to 350F and the racks set in the centre.
2. Over medium-high heat, heat the ghee or vegetable oil until hot.
3. Add the onions to the pan and drop the heat to medium to caramelize, about 10 minutes.
4. In the meantime, make your muffin mix. Add all the ingredients but only 1 cup of cheddar to make the batter. Reserve 1/2 cup for the tops of the muffins.
5. Grease 12-muffin tins and spoon the muffin mixture in all of them. Fill them right up to the top. These are dense and will not rise much. Finish them off by adding the last 1/2 cup of cheddar cheese equally on all of the spooned-in batter.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Serve with chili or on its own. Makes 12 muffins.