Every single member of my family loves, loves, loves anything corn muffin-related. I make a fresh batch of corn muffins for break-the-fasts and it’s always the most popular item (maybe next to the sambousak. Calzones are already so ubiquitous that they’re taken for granted). A few weeks ago, when planning a meat menu, I knew that a savory corn muffin/ bread type item would go over really well. I envisioned that it should be not as sweet as a corn muffin and have chunks of corn so it feels more like a side dish than a muffin—but still have that corn muffin flavor that all of us love. If you love corn muffins too, this is the perfect excuse to serve it as a side dish (perhaps you want something hot out of the oven on a rainy day?).
Yields 1 9×13-inch pan
Preheat oven to 350 degrees Fahrenheit.
Combine all ingredients in a 9×13-inch baking pan or oven-to-table dish. You can also mix in a bowl and add the batter to individual ramekins.
Bake for 50 to 60 minutes (less for ramekins). Serve warm or at room temperature.
Description:
Photography by Chana Rivky Klein
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What size coconut milk yoghurt? I've never used it and I see 5oz and 24 oz.
Also, what brand do you use?
Can I sub gluten free flour in this recipe?
Hi Sarah,
It's hard to know until you try, but cornmeal could work!
-Chana Tzirel from Kosher.com
So I should leave out the gf flour altogether or add more cornmeal? Sorry, but your answer is not clear.