Cornbread muffins or corn muffins is a type of baked bread made out of cornmeal cooked in a muffin pan. These types of breads or muffins are so versatile it can be a part of any meal like your mains, a snack or even a dessert. For me I love this as a part of my main meal especially when it’s something roasted like chicken, it’s just a perfect match of sweet bread and savoury meat drenched in gravy.
The first time I had one was in the Philippines through a restaurant called Kenny Rogers Roasters, it is offered as a side with their roasted chicken alongside other dishes like mac and cheese, coleslaw, corn and carrots, etc. Then I remember a lot of copycat restaurants opened offering the similar viands, I can’t remember the name of one of the restaurant but I remembered they tasted even better than Kenny Rogers hence we started to dine in there and switched brands. Now those establishments are non-existent here in New Zealand and I miss having these, what’s good though is that roasted chicken is very accessible here and almost all supermarkets sells them freshly cooked so all I need to worry is to make my own muffins and that’s what we are doing today.
Before we go on to the recipe Ang Sarap and Tuttle Publishing is giving away 3 books which contains Singapore Cooking plus your choice of 2 books (worth US$20.00 and below) from the Tuttle Publishing range. Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join..
- 1 cup cornmeal
- 1 cup flour
- ½ cup cooked corn kernels
- ⅓ cup white sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 egg, beaten
- ¼ cup oil
- 1 cup milk
- In a large bowl combine all ingredients and stir gently until smooth in texture.
- Place in muffin cup lines muffin trays and bake in a 200C preheated oven for 15 to 20 minutes or until cake tester comes out clean.