Savoury Corn Muffins is a traditional American recipe for a classic cornmeal muffin flavoured with Parmesan cheese, basil, corn kernels, olives and sun-dried tomatoes that makes an excellent snack or even an accompaniment to soup. The full recipe is presented here and I hope you enjoy this classic American version of: Savoury Corn Muffins.
Combine the flour, maize meal, sugar, baking powder, salt and Parmesan cheese in a bowl.
Beat together the egg, milk and oil in a large bowl, add the flour mixture and mix lightly until just moistened. Stir in the cork kernels, basil leaves, olives and sun-dried tomatoes. Spoon the resultant mixture into the wells of a 12-cup muffin tin lined with paper cases. Fill the wells no more than 3/4 full.
Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for about 18 minutes, or until golden brown on top and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 5 minutes then turn out onto a wire rack. Serve warm.
