Cheesy Cornmeal Muffins with Thyme and Scallion

Moist and crumbly savoury corn muffins accented with fresh thyme, scallion, aged cheddar and a hit of sweetness from the corn kernels. The perfect addition to your holiday brunch table or as a side for a bowl of chili.

  • Serves 12 muffins
  • 15 mins prep, 20 mins cook 35 mins total
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  • ¾ cup brown rice flour
  • ¾ cup Nature’s Path Organic Yellow Corn Grits
  • ¼ cup almond meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fresh thyme, finely chopped
  • ½ tsp salt
  • 2 flax eggs (2 tbsp ground flax, mixed with 6 tbsp water)
  • 1 cup buttermilk
  • ¼ cup unsalted butter, melted
  • 1 tbsp honey
  • 1 ½ cups grated aged cheddar cheese
  • ¾ cup fresh or frozen corn
  • 2 scallions, finely sliced
  • A few cracks of fresh black pepper


  1. Preheat the oven to 375°F. Line a muffin tin with paper liners. Set aside.
  2. In a small bowl combine 2 tbsp of ground flax with 6 tbsp of water. Stir and set aside to thicken up.
  3. In a large bowl, mix together the brown rice flour, corn grits, almond meal, baking powder, baking soda, fresh thyme and salt.
  4. In a small bowl, whisk together the buttermilk, melted butter, honey and flax eggs.
  5. Add the wet ingredients to the dry and mix until it has almost come together. Reserving a little scallion and cheese for the top, fold the cheese, corn, and scallions into the batter.
  6. Spoon the batter into the muffin tins and sprinkle with the reserved scallion and cheese and a few cracks of fresh black pepper.
  7. Bake for 18 – 20 minutes, until golden. Let cool for a few minutes, then transfer to a cooling rack. Store extra muffins in the refrigerator for 3 days or freeze them for longer storage.