I think lots of nice foods teeter on the knife edge between salty and sweet. None, however, has made me quite as happy as this recipe did. These muffins are neither definitively savory or sweet, which might give you pause once you realize they have feta cheese and parsley in them. Feta doesn't scream "sweet!", but consider that these muffins are basically cornbread in sneaky muffin form, and we all know how cornbread can handle molasses just as well as it can spicy chili and cheese.
These corn muffins are simple: a blank canvas for your cravings. Next time, I'll use Parmesan and cheddar and some chopped kale. I think a version with crispy bacon and Gouda is forthcoming, but you could also leave out the herbs and cheese and eat them plain as a side with soup or salad.
I should say that someone (who will not be mentioned!) ate four of them this morning and slathered raspberry jam on each one -- and proclaimed them perfect. They do have a subtle sweetness, which comes from the cornmeal and the touch of sugar, and the herbs and feta don't overpower this by any means. So, feel free to put jam on them.
Savory Corn Muffins with Cheese and Herbs
Makes 9 muffins
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
1/4 cup oil
1 egg, beaten
1/2 cup crumbled feta cheese
1/2 cup chopped fresh herbs (I used parsley, rosemary, and thyme)
Preheat the oven to 400° F.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the milk, oil, and beaten egg and stir to combine. Don't overmix!
Let the batter rest for about 5 minutes. This will help the muffins dome better. Add the cheese and herbs and stir lightly to combine.
Pour the batter into a greased muffin tin (or a tin lined with papers). Fill each one about halfway.
Bake for 15 to 20 minutes, or until lightly golden brown on the tops. Let cool for a few minutes in the pan, then transfer to a wire rack to cool completely.