I think they make a great accompaniment for tomato based meals like chili's and stews.
But, I also quite enjoy eating them just plain.
I think these would also work really well in a lunchbox instead of traditional sweet muffins.
QUICK SAVOURY CORN MUFFINS
2 cups wholemeal self-raising flour
1 Tablespoon ground flax seeds mixed with 3 Tablespoons boiling water
1 cup soy milk (or other plant milk of choice)
1 cup creamed corn
Mix all the ingredients together in a bowl. Do not over mix.
Scoop into a lined muffin tin. Sprinkle tops of muffins with sesame seeds.
Bake at 180C for 25 minutes or until cooked through.
Makes 10 muffins