Gluten Free Meaty Spicy Corn Muffins

I’ve always loved eating sweet corn muffins. They’re delicious and have a grainy but smooth texture all in one. So one day back in July 2014 I figured why not make savory corn muffins? I mean, since dad has diabetes, it’s better to make savory than sweet, right? Because there’s really no keeping him away from that fridge. His sweet tooth always wins…

Plus, I know people make corn fritters but those are fried and oily, aren’t they? Baking is always better. Or so she thought! Maybe it was just another excuse to bake some more. Hmm…

So the testing soon began…

I started out making meaty corn muffins using ingredients that are easily available at home, a few chillies, some salami, onions, some sweet corn of course. The family went through stages of testing the savory corn cakes, each one of them liking a different version. Some melt in the mouth, some crunchy.

And then finally, one day. Viola! Perfection! Rich savory free corn muffins or gluten free cakes that made you feel full and satisfied and were delish to the taste. By the way, these corn muffins are gluten free too. Yay!

So here’s to it. My gluten free corn muffin recipe. Well, it’s not really mine, is it? It’s my family’s recipe, since they were the ones doing the quality testing, and a bit of the chopping. Wink wink!

Gluten Free Meaty Corn Muffins Recipe or Savory Corn Muffins Recipe

Ingredients for the Savory Corn Muffins

  • 140 Grams Butter
  • 75 Grams Sugar
  • 125 Ml Milk
  • 50 Ml Oil
  • 4 Eggs
  • 250 Grams Corn Meal
  • 1 Tablespoon Pepper Powder
  • 6 Red Chillies
  • 6 Gree Chillies
  • 1 Large Onion
  • 200 Grams Sweet Corn
  • 1.5 Teaspoon Baking Powder
  • 250 Grams Chicken Salami
  • 250 Grams Pork Salami
  • 2 Tablespoons Salt
Take 6 red and 6 green chillies - Pic by Abby from TheWingedFork
Take 6 red and 6 green chillies

Start off with the ingredients that you need to chop and set aside. I used about 6 red and 6 green chillies. Remember to pick chillies depending on how spicy or mild you want the savory muffins to be.

Chop the chillies into rounds - Pic by Abby from TheWingedFork
Chop the chillies into rounds

Chop the chillies into rounds or circles or whatever you call them and set them aside. Also chop a large onion fine and keep ready.

Roughly slice the chicken and pork salami - Pic by Abby from TheWingedFork
Roughly slice the chicken and pork salami into cubes or any other form

Next, roughly slice about 200 grams of pork salami and 200 grams of chicken salami into centimetre long cubes. Other shapes are fine too. I’ve made versions of these muffins with only chicken, but the version with the pork tastes a lot better.

Take 140 grams of butter - Pic by Abby from TheWingedFork
Take 140 grams of butter

Take about 140 grams of butter in a vessel.

Add sugar and salt - Pic by Abby from TheWingedFork
Add sugar and salt

Add about 75 grams of sugar and 2 tablespoons of salt.

Add milk, oil and cornflour and stir well - Pic by Abby from TheWingedFork
Add milk, oil and cornflour and stir well

Next add in 250 grams corn meal along with 1 and a half teaspoon of baking powder and stir well. If you want a smoother batter, you can use 200 grams corn meal and 50 grams corn flour. Also make sure the baking powder box says GF or gluten free. Follow that up with 125 ml milk and 50 ml oil and stir again. Finally add in 4 whole eggs and stir again.

Add in the chopped chillies - Pic by Abby from TheWingedFork
Add in the chopped chillies

Throw in the chillies that you had chopped earlier.

Add in the sweet corn and pepper - Pic by Abby from TheWingedFork
Add in the sweet corn and pepper

Also throw in the 200 grams of corn, 1 tablespoon of pepper, chopped opion and the chopped salami.

Let the batter rest for an hour - Pic by Abby from TheWingedFork
Let the batter rest for an hour

Mix well and let the batter rest for a while.

Line baking trays with muffins holders and drop in spoonfuls of batter - Pic by Abby from TheWingedFork
Line baking trays with muffins liners and drop in spoonfuls of batter

Line baking trays with muffin liners and drop spoonfuls of batter in them. This batter makes about 40 muffins. Now here’s a trick. Instead of using muffin moulds and having to wash them later, I just use double muffin liners. No moulds!

Loving how the meaty corn muffins look from up close - Pic by Abby from TheWingedFork
Loving how the meaty corn muffins look from up close

The muffins don’t stay exactly round in shape. But on the whole they resemble some rocky bread, so all’s good. It’s the taste of these gluten free corn muffins that actually matters, isn’t it? And on that count they’re 10 out of 10. Don’t take my word for it, ask my friends. Or try making them yourself. You’ll see!

Muffins are ready for serving - Pic by Abby from TheWingedFork
Muffins are ready for serving

Bake at 230 degrees Celsius for about 40 minutes and they’re done.

You could just bake it as a whole log and call it savory gluten free corn bread if you want to. I just didn’t want to take the trouble of chopping the bread after. It’s a trade off, chopping the corn bread later or filling muffin liners earlier. Plus, the benefit of using muffin liners is that you can just pack some of them up and send ’em over to the cousins and friends. Simply simple!

Anyways, that’s it for my savory corn muffins recipe. Let me know how they turn out when you try them. All the best and happy baking!

Meaty Corn Muffins - By Abby from TheWingedFork
Meaty Corn Muffins - By Abby from TheWingedFork

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Post Author: Abby

I'm a foodie and travel blogger, still making my way out of the daily 9-to-5, or 9-to-7 rather. But I make time to travel as often as possible. I've travelled across parts of Europe and Asia, and love writing about my experiences with people and cultures. And naturally, I love food, wine and travel, and have an endless bucket list of places to go to, and experiences I must blog about. My favorite things - nice rainy days, the smell of cakes in the oven, playing in the snow, glasses of wine and dark chocolate.

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