With some main dishes I like to add something besides rice or mashed potatoes. (as a starch).
Example : a Savory Tart – rice or mash won’t do .. just a side or a salad, no, .. I want my starch! (as well as the side or salad).
From start to into your mouth – 30 minutes ! This is also great as an anytime snack, just butter, or with some grated cheese, sounds good.
I have two different favorite recipes for savory muffins which I use as a side with a meaty dish – this Sweetcorn Muffin and a Cheese Muffin. Cheri prefers the Sweetcorn and Dimitri the Cheese. Not always sure about Roy .. he’s not a picky eater, but I know he likes both the Sweetcorn and the Cheese.
We have a rule (one of many !), if I make a new dish, they must give me an honest feedback, from very good to, please never again. My family knows if they’re not truthful and tell me it was good, I’ll make it again and what good will that do ? It’ll be them suffering through a lousy dish again – right?
This is a good one, even though Dimitri has his preferences!
source: slightly adapted from the cookbook by Annette Human-Spyskaarte vir elke Seisoen (available in English as Seasonal Menus)
2 cups Cake Flour
1 TB Baking Powder
1/2 t Salt
2 Extra-Large Eggs
about 1/2 cup Full Cream Milk
1 Tin Sweetcorn
1.) Pre-heat oven to 200 deg C (400 deg F). Spray a 12 hole muffin pan with Spray ‘N Cook.
2.) Sift the Cake flour, Baking powder and Salt together.
3.) Break open the Eggs in a measuring cup and fill to the 1 cup mark with the Milk. Whisk the Eggs and Milk together. Add the tin of Sweetcorn to the Egg mixture and stir well to combine.
4.) Add the Sweetcorn mixture to the dry ingredients and mix until just combined (do not over-mix)
5.) Spoon into the muffin pan holes and bake 20 minutes until light brown.
6.) Remove from oven, leave to cool in the pan for a minute or two, transfer to wire rack.
As soon as you can slice them, serve – best with just butter!
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