This is our favourite addition to a hot spicy bowl of chilli. If you have a little left over corn from corn-on-the-cob eating, this uses up the leftovers really well! This recipe can also be used to make one big pan of corn bread - if making just one big pan, cook at 400 degrees F for about 20 minutes.
Ingredients (makes 12 muffins)
- 2 tablespoons sesame seeds
- 1 + 1/2 cups flour
- 1 + 1/2 cups cornmeal
- 1/2 cup green onion, chopped
- 1/2 cup corn kernels
- 3/4 teaspoon sea salt
- 1 + 1/2 teaspoons baking soda
- 4 tablespoons honey
- 3 tablespoons vegetable oil
- 2 eggs
- 1 cup milk - with a squeeze of lemon
Instructions for Cornbread Muffins
Preheat oven to 375 degrees F. Grease muffin pans and coat the insides with sesame seeds.
Combine flour, cornmeal, green onion, corn, salt and baking soda in a medium bowl.
Whisk honey and vegetable oil in a small bowl. Whisk in eggs. Whisk in milk.
Pour liquids into solids and stir gently until just combined.
Spoon into muffin pans.
Bake at 375 degrees F for 16 minutes or until toothpick inserted comes out clean.