Hot Savory Corn Muffin Side Dish

Every single member of my family loves, loves, loves anything corn muffin-related. I make a fresh batch of corn muffins for break-the-fasts and it’s always the most popular item (maybe next to the sambousak. Calsones is already so ubiquitous that it’s taken for granted).

A few weeks ago, when planning a meat menu, I knew that a savory corn muffin/bread type item would go over really well. I envisioned that it should be not as sweet as a corn muffin and have chunks of corn so it feels more like a side dish than a muffin—but still have that corn muffin flavor that all of us love.

If you love corn muffins too this is the perfect excuse to serve it as a side dish (perhaps you want something hot out of the oven on a rainy day?).

Hot Savory Corn Muffin Side Dish

1 can sweet corn kernels

1 can creamed corn

¾ cup flour

¾ cup cornmeal

¼ cup sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup oil

1 egg

2 containers Coconut Milk Plain Yogurt (Greek yogurt would work as well for dairy)


Preheat oven to 350°F. 

Combine all ingredients in a 9×13 baking pan or oven-to-table dish. You can also mix in a bowl and add the batter to individual ramekins. 

Bake for 50-60 minutes (less for ramekins). Serve warm or at room temperature. 

Yield: 1 9×13 pan

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