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
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