One of our family’s favorite meals is chili and cornbread. There’s something special about a delicious bowl of hearty chili paired with a fluffy, corn filled muffin!
Plus, being able to grind my own corn flour with the Wonder Mill grain mill means that we get to enjoy this tasty treat whenever we’d like! My in-laws have come to love this.
The savory taste of rosemary pairs with the sweetness of the corn perfectly. Plus I can keep frozen corn in the freezer and corn kernels in the pantry all year long so we can have these muffins whenever we have a craving.
If you’re looking for a delicious, fragrant, and tasty treat that’s perfect alongside chili, soups and stews then you need to try this recipe!
Rosemary Corn Muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup corn flour
- 1 teaspoon baking soda
- 2½ tablespoons baking powder
- 1 teaspoon salt
- 1 pinch nutmeg
- ¼ cup sugar
- 1 tablespoon rosemary, finely chopped
- 3 tablespoons butter, melted and cooled
- 1 egg
- 1 egg yolk
- 3 tablespoons canola oil
- 1 cup buttermilk
- 1 cup baby corn ears
Instructions
- Preheat oven to 400 degrees and prep muffin tin with either cooking spray or liners.
- Mix dry ingredients together. If you'd like more rosemary flavor, mix rosemary and sugar and rub together with your fingers. Set aside.
- Whisk wet ingredients together (leave corn out) and pour into dry ingredients. Whisk or stir together with a spatula. Don't over-stir and don't worry about lumps! Once everything is combined fold in the corn.
- Fill muffin tin and bake for 15-18 minutes or until the tops are golden brown. Let cool on a wire rack and enjoy with a nice bowl of chili!
