Savoury Sweetcorn Muffins

Savoury Sweetcorn Muffins

I bought a pack of four corn on the cob, because I felt like eating roasted mielies…and then I never got down to making them. In a desperate attempt to salvage them, I cut the corn off the cob and pan fried the whole batch to make salad bowls with. I thought it was a great idea and would last me the whole week. Well, it did…because I didn’t eat it like that either. So here we are, third time’s a charm: Savoury sweetcorn muffins.



  • 2 cups, corn kernels
  • 2 eggs
  • 1/2 cup oil
  • 1 cup milk
  • 2tsp sugar
  • 1tsp salt
  • 1/2 cup grated cheese
  • a few basil leaves
  • 1 spring onion
  • (other seasoning of choice – chilli flakes, black pepper etc.)
  • 2 cups cake flour, sifted
  • 2tsp baking powder


  1. Preheat oven to 180C and grease muffin tray. Dust lightly with flour to help stop sticking.
  2. Add corn, eggs, oil, milk, sugar, salt, cheese, basil, spring onion into bowl as well as other seasoning if you want.
  3. Sift over flour and baking powder into bowl and fold into wet ingredients.
  4. Bake for 20 minutes until golden brown on top.


  • 2 cups of corn kernels would roughly be just under 4 corn on the cobs.
  • I had these with some salted butter, I felt like it needed the extra salt…and maybe I should have added chilli lol.