Author Notes
A simple take on a classic dinner accompaniment. A little tomato and spicy seasonings take this corn muffin up a notch! (This recipe has been adapted from the Basic Corn Muffin Recipe by Doug Matthews) —Tayler Diane Earl
Continue After Advertisement
Ingredients
-
1 cup
cornmeal
-
1 cup
all purpose flour
-
1/3 cup
sugar
-
2 teaspoons
baking powder
-
1/2 teaspoon
salt
-
1
egg beaten
-
1/4 cup
vegetable oil (I prefer to use sunflower or coconut oil)
-
3/4 cup
whole milk
-
1/2 to 1 cups
corn (fresh, frozen, or drained canned)
-
2 tablespoons
tomato paste
-
1/4 tablespoon
paprika
-
1/4 tablespoon
cayenne powder
-
1/4 tablespoon
chipotle powder
-
1/4 tablespoon
cumin
-
1 teaspoon
garlic powder
-
2 tablespoons
tamari sauce
-
to taste
salt and pepper
Directions
-
Preheat the oven to 400°F. Grease or line a muffin tin with paper liners.
-
In a small bowl, whisk together tomato paste, paprika, cayenne powder, chipotle powder, cumin, garlic powder, tamari, and salt and pepper. Set aside.
-
In a large bowl mix the flour, cornmeal, salt, sugar, and baking powder until just combined. Do not over-mix. Gently fold in the corn.
-
Add the chipotle tomato mixture to the batter and gently stir to combine. Scoop the batter into the prepared muffin tin.
-
Bake at 400° F for 15-20 minutes or until a toothpick comes out clean.
See what other Food52ers are saying.