Savory Corn Muffins


Savory Corn Muffins
It's a recipe that can be served any time of year, but Chef Chris Manning brings it out with an eye toward Thanksgiving. He says these savory corn muffins are great for breakfast, lunch, or dinner. They can be prepared as muffins or in a loaf pan, then sliced, grilled and served with poached eggs and hash browns for breakfast. To spice them up, he said, add a seeded, diced jalapeno.
  1. 1 3/4 cups yellow corn meal
  2. 1 1/2 cups all-purpose flour
  3. 3/4 cup sugar
  4. 1 1/2 tablespoon baking powder
  5. 2 teaspoons kosher salt
  6. 1 1/2 cups whole milk
  7. 1 stick butter, melted
  8. 2 eggs, beaten
  9. 1 cup corn kernels
  10. 4 strips bacon, cooked and diced
  11. 1/2 cup shredded asiago cheese
  12. 1/4 cup minced green onion
  1. Mix corn meal, flour, sugar, baking powder and salt together in a medium-size bowl. Add the rest of the ingredients and mix together until it forms a smooth batter.
  2. The recipe yields 18 four-ounce muffins.
  3. Bake at 350 degrees for 30 minutes, or until a toothpick inserted in the center of one of them comes out clean.
  1. Pair with Frontenac Gris from Coyote Moon Vineyards.

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