Cornbread Muffins with Corn Kernels
In no time you can create this light, yummy muffin dish. A good addition to your Shavuot table.
Ingredients
- 1 cup corn kernels
- 1 red bell pepper cubed
- 2 tablespoon chive finely chopped
- 2 cloves garlic
- 2 cups milk
- 1 cup sour cream If you are in Israel, you can use gvina levana and not sour cream.
- 1 cup flour
- 1 tablespoon baking powder
- ⅔ cup cornmeal
- 2 tablespoon olive oil
- 1 teaspoon salt
For garnish:
- 2 tablespoon sesame seeds
Instructions
- Set the oven to 180°C / 350°F with the fan.
- Grease a muffin tin or set muffin cases to be filled.
- In a bowl, crush half of the corn kernels to a mash.
- Add all remaining ingredients and mix well.
- Pour the batter to the tins/cases.
- Sprinkle sesame seeds on top of each muffin
- Bake for 20 minutes.
- Serve and enjoy!
Notes
*To make this recipe non-dairy, just use non-dairy milk and non-dairy sour cream like tofutti.
