You might also enjoy this recipe for vegan cornbread and vegan corn pudding. I am a savory person. Give me a choice between sweet and savory, and savory will win each time. I’d rather munch on fries than ice cream. I’d rather eat crackers and not cookies. And if I had to choose between potato chips and a chocolate cupcake, why, the chips would win. Hands down. I get that from my mom. And if you have a mom who enjoys savory more than sweet, guess what would be the perfect breakfast or brunch to make for her this Mother’s Day? These Savory Cornbread Muffins with Fresh Corn. For one, they’re not just savory. They are savory with two of my favorite flavors: sage and jalapeno peppers, one smoky and the other spicy. And all that savoriness gets extra special when you combine it with sweet corn kernels. Corn is in season now, so please, if possible, use fresh! But if you don’t want to go to the trouble of stripping the kernels from the cob, you can use frozen too. Just make sure you thaw the kernels before adding them to the batter. Check to get new recipe updates by email.
What I really love about these Savory Cornbread Muffins with Fresh Corn is that they are pretty versatile. They are moist, packed with flavor, perfect to take along on picnics or potlucks, and they really don’t need any embellishment while serving. You could dab on some vegan butter, if you absolutely must, but they’re totally delicious without. I’ll leave you now with the recipe for these very special Savory Cornbread Muffins with Fresh Corn. Hope you try, and enjoy!
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