In Memory Of Karen Nicole Smith, 1972 - 2016

Savory Stuffed Corn Muffins.

One of the key ingredients used in many of the dishes we enjoy in the Caribbean  is salted fish or saltfish as it’s lovingly known. Traditionally salted cod was the choice of the day, but in recent years there’s been more variety (other whitefish, such as pollock, haddock, blue whiting, ling and tusk).  Though the thought of eating salted fish may turn some of you off, I assure you that these savory corn muffins will impress. If there’s one time to give this wonderful ingredient a try, it’s now.


You’ll Need…


1 cup shredded salted cod
1 1/2 tbsp mayo
1 tsp chopped scotch bonnet pepper
1/4 tsp Worcestershire sauce
1 tsp fresh grated lemon zest
3/4 cup old cheddar (grated) divided
1 tablespoon chopped parsley
2 tablespoon diced bell peppers

Muffin batter…

1 cup all-purpose flour
1 cup corn meal
1/2 tsp salt
1/2 tsp baking soda
1 tbsp minced green onions
2 eggs
1 cup buttermilk
1/2 cup melted butter


Notes: The salted cod will come in as a fillet (hard and very salty)and I recommend you purchase the boned one. In a deep pot place the salted cod and pour cold water over it (cover) and allow to soak (overnight is best). Then drain, refill with water and bring to a boil. reduce to a simmer and cook for about 25 minutes. Drain, rinse with cool water and shred. This will remove most of the salt from the fish and rehydrate it so it’s flaky and tender.

Place the shredded salted fish into a fairly large bowl and add the ingredients for the filling (Please reserve about 1/4 cup of the cheese for topping the muffins). Remember to use gloves when handling scotch bonnet peppers, wash your hands immediately after use with soap and don’t include any seeds. If you don’t have scotch bonnet peppers, you can use a 1/2 teaspoon of pepper sauce (hot sauce). For a bit of contrast I used red and yellow sweet bell peppers.

Give it a good stir and set aside.

It’s now time to make the batter for these delicious cornmeal muffins. In a deep bowl add the dry ingredients (flour, corn meal, salt and baking powder) and give it a good mix. Then add everything else and mix well. Please try to not over-mix. Once incorporated..STOP!

Spray some cooking spray in a 12 cup muffin tray and divide the batter into them evenly. Then drop in a teaspoon full of the saltfish filling in the middle of each and using your fingers, gently push it down so it’s peeking at you from the top of each muffin. Now top with the 1/4 cup of grated cheese we reserved.

Place on the middle rack of a 350F pre-heated oven for 25-30 minutes and you’re good to go. Remove from the muffin tray (you may need to use a knife to release the sides) and allow to cool on a cooling rack for a few minutes before serving.

These savory corn muffins are excellent at breakfast and perfect for the family who are always on the go. Grab a couple as you head out the door and you’re set. Remember, don’t be turned off by the use of the salted cod as it’s a wonderful flavor to add to just about ‘any’ (so my dad thinks) dish.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

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  1. D. Singh
    July 21, 2016 / 7:36 pm

    Chris thank you for this delicious recipe. I made it about 15 minutes ago and I’ve already eaten one. I did something different; I added some roughly grated carrot and mixed all ingredients together forming nice, lovely batter, fill the muffin cups and bake for exactly 26 minutes, just wonderful!!!
    Thank you again and keep the lovely recipes coming. Take care and God bless.

  2. Adriana
    September 15, 2015 / 7:06 pm

    I made it today for dinner. It’s just yummi. Thanks!

  3. SavvyA
    December 17, 2013 / 3:16 pm

    I actually incorporated the codfish mixture into the cornmeal and flour mixture and they turned out really good. I did leave a bit of the codfish mixture to stuff the center though, double proportion :). Excellent recipe!

  4. angie
    June 26, 2013 / 2:55 am

    wow. i am really loving to eat this corn muffins. I want to taste it and i am sure things will always be that right.
    how to lose your muffin top

  5. nicola
    February 24, 2013 / 8:53 am

    chris do i have to use buttermilk

  6. faye
    February 13, 2013 / 8:36 pm

    I tried it. excellent. Thank you so much for sharing this recipe

    • faye
      February 13, 2013 / 8:38 pm

      I tried the recipe. Excellent. thank you for sharing this recipe

  7. Robynn
    January 19, 2013 / 10:52 am

    Looks yummy here in Cincinnati. I imagine I will be able to find some salted cod so I will try this way.. Wondering what other tasty things do you think would work instead of the cod. Love your video demonstrations.

  8. Hopeful_Trini
    December 19, 2012 / 2:00 pm

    Sounds like a nice addition to Christmas breakfast 😀
    Thanks Chris

  9. bldp
    December 6, 2012 / 10:45 am

    I think the salted cod would be fabulous in this. Great add in.

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