Recipe: Cornbread Muffins

Although it’s no more MCO and many of us are more or less back to our previous routines, we are still highly encouraged to stay home when we can. Here’s another recipe for the home cooks who would like to try their hands on something new!

Cornbread Muffins

by Margarita Lee

Margarita Lee


Dry Ingredients:

  • 100g Yellow cornmeal/polenta
  • 225g Self-rising flour 
  • 100g White sugar 
  • 1/4 tsp Salt (omit if butter is salted)

Wet Ingredients: 

  • 115g Butter, unsalted
  • 2 Eggs
  • 185ml Milk 
  • 150ml Canned creamed corn 


  1. Preheat oven to 180°C. Grease muffin tin with melted butter.
  2. Mix wet ingredients in a bowl until well combined.
  3. Combine and stir dry ingredients in a bowl.
  4. Mix wet and dry ingredients until combined.
  5. Spoon the batter into the greased muffin tray to the top.
  6. Bake in the oven for 20 minutes or until golden brown.
  7. Optional: Brush tops with melted butter. 
  8. Cool then remove muffins onto a rack.


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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