Cornbread muffins
Prep:
25 mins
Cook:
40 mins
These savoury muffins are lovely in lunch boxes, or for afternoon snacks or along with soups.
85g melted butter, plus extra for frying
1 large sweetcorn, kernels sliced off
1 small onion, finely chopped
½ red chilli, deseeded, finely chopped
140g plain flour
140g polenta or cornmeal
2 tsp baking powder
50g strong cheddar, grated
2 eggs
284ml buttermilk
100ml milk
Preheat the oven to 200°C / 400°F / Gas mark 6 and brush a 12-hole muffin tin with some of the melted butter.
In a pan, add the corn kernels with the onion, chilli and a knob of butter.
Gently fry for 5-10 minutes until golden and soft.
In a large bowl, mix together the flour, polenta, baking powder and cheddar with 1 teaspoon of salt.
Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture.
Divide between the muffin holes which will be quite full and bake for 25-30 minutes or until golden brown and cooked through.
Check if they are done, by using a skewer which should come out clean.
Serves
Makes 12
Preparation Time
25 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Flour, Eggs, Cheese, Vegetables, Chilli
Recipe Type
Cakes & Baking, Lunch Box, Side Dish, Snacks
Level of Difficulty
Moderately Easy
Best eaten warm.
