These corn muffins make a great side dish with Mexican food or a barbecue. I first made these when I was looking for a side dish with  a chillli that I could make a day in advance. They are silky and soft. These muffins don’t dry out too quickly. They are great with a generous helping of butter or dipped in a hearty chilli sauce.

Corn muffins (10 muffins)

• 125 grams of plain flour
• 75 grams of corn flour
• 1 tsp salt
• 1 tsp baking powder
• 20 grams of sugar
• 175 ml of butter milk (or regular milk)
• 1 egg
• 35 grams of butter
• 1 cup of corn kernels
• Optional: handful of semolina for the crunchy top
• Optional, for extra filling:
  • Fried onion rings
  • Slices of jalapeno peppers

Preheat your oven at 200 degrees C.

Mix and combine your dry ingredients. Mix and combine your wet ingredients. Combine all your ingredients.

Divide the batter over the muffin tins. Place the filling in the middle of the muffins. Sprinkle each muffin with some semolina for a crunchy top.

I like to hint at the filling by placing a pepper or onion ring on the top. This prevents my toddler from eating a spicy muffin.

Bake your muffins for 20 minutes or until risen and golden.

These muffins taste great warm but they also keep or freeze very well.

Read about more BBQ favorites here.