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Cheese and Buttermilk Corn Muffins

Makes 12


  • 1 cup soy flour
  • 1 cup corn meal (polenta)
  • 2 teaspoons cream of tartar
  • 1 teaspoon bicarbonate of soda
  • salt and ground black pepper, to taste
  • 4 spring onions, chopped
  • 1 x 130g can corn kernels, drained
  • 2 cups Australian buttermilk or milk
  • 2 eggs, lightly beaten
  • 60g Australian butter, melted
  • 1/2 cup grated Australian cheddar cheese
  • Australian butter or sour cream, for serving
Download Recipe (PDF)


  1. 1. Combine all ingredients together in a large bowl and mix well with a large metal spoon until just combined. Spoon mixture into 12 buttered 1/2 cup capacity muffin pans.
  2. 2. Bake at 180°C for 20 minutes or until cooked and golden. Serve with butter or sour cream.

Tips / Handy Hints

Muffins are best eaten the day they are made. When making muffins, it is important not to over mix or stir ingredients together, otherwise cooked muffins will not be as light in texture.

Nutritional Information

Nutrients per serve:
Energy (kj) 670
Protein (g) 9
Fat, Total (g) 7
Carbohydrates (g) 16
Sodium (mg) 0
Calcium (mg) 127
Iron (mg) 0


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