Menz Magazine

Easy and Delicious Pantry Recipes

We are sure you have stocked up on quite a few staples canned, bottled, bagged and boxed food, so why not use them to whip up an easy dinner?

Here are some recipes for those pantry items.


Instead of cornmeal, you can use polenta, semolina or even all-purpose flour for these dinner muffins. And if you have a can of cream-style corn instead of canned corn kernels, that is OK, too.


1 cup cornmeal

1 (8.5-ounce) can whole kernel corn

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon jalapeno pepper, seeded and chopped finely

3 eggs, slightly beaten

1 cup shredded sharp cheddar cheese, divided

1/2 cup milk

1/3 cup oil

12 pickled jalapeno rings, optional


Preheat oven to 375 degrees. Grease a 12-cup muffin pan.

In a large bowl, combine cornmeal, corn kernels, baking powder, salt and jalapeno pepper with a spatula.

Add eggs, 3/4 cup cheddar cheese, milk and oil. Combine all the ingredients together well.

Divide corn mixture among the muffin cups. Top each muffin with the remaining 1/4 cup cheese. Place a pickled jalapeno on top of each muffin, if using.

Bake for about 20 to 25 minutes, until a tester inserted into the centre of the muffins comes out clean.

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