These tomato relish and corn muffins are a delicious dairy-free cross between savory muffin and cornbread, making them a versatile treat that can be enjoyed as a snack or served as a side dish with any meal.

Tomato Relish And Corn Muffins

Recipe by Cara Boatswain | Photography by Brandee Meier
A cross between a savoury muffin and cornbread, these tomato relish and corn muffins can be enjoyed as a snack or as a side dish.
Prep Time 5 minutes
Cook Time 25 minutes
Course Appetizer, Side Dish, Snack
Servings 10 people


  • 265 g fine polenta
  • 80 g gluten-free plain flour
  • teaspoons gluten-free baking powder
  • 1 teaspoon smoked paprika
  • ½ bunch coriander roughly chopped
  • 125 g creamed corn
  • cups almond milk
  • 2 eggs
  • 6 tablespoons dairy-free margarine melted
  • ¼ cup gluten-free tomato relish


  • Preheat oven to 190°C and line 10 x holes of a muffin pan with paper cases.
  • Place polenta, flour, baking powder,paprika and coriander in a large bowl.
  • In a jug combine corn, milk, eggs and margarine. Whisk to combine, then pour the contents of the jug into the dry ingredients and stir gently.
  • Divide the batter between the prepared muffin cases. Place a dollop of relish on top of each muffin and use a knife or skewer to swirl relish through the batter.
  • Bake in preheated oven for 25 minutes or until firm and golden.
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