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Corn Cup

These delightful Corn Cups are savory, soft, and bursting with flavor. Perfect for any gathering or as a hearty snack, they are sure to impress your friends and family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cornmeal
  • 1 cup milk Use halal-certified dairy products if needed.
  • 1/2 cup water
  • 1/2 cup finely chopped onions
  • 1/2 cup shredded cheese (cheddar or mozzarella) Dairy-free options can be used.
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1/2 cup sweet corn (fresh or frozen)
  • to taste Fresh herbs (optional, for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the cornmeal, baking powder, and salt.
  3. In another bowl, mix the milk, water, and vegetable oil. Stir in the finely chopped onions and sweet corn.
  4. Gradually pour the wet mixture into the dry ingredients, mixing gently until just combined.
  5. Fold in the shredded cheese evenly throughout the batter.
  6. Grease a muffin tin with vegetable oil or use cupcake liners.
  7. Fill each muffin cup about two-thirds full with the batter.
  8. Bake for about 15-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  9. Allow the Corn Cups to cool for a few minutes in the tin before transferring to a wire rack. Serve warm.

Notes

For perfect Corn Cups, monitor baking closely and avoid over-mixing the batter. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to a month.