Cornbread muffins

Prep: 25 mins
Cook: 40 mins
Cornbread muffins

5g 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 pot buttermilk

100ml milk

Preheat the oven to 180°C fan/gas 6 and grease a 12-hole muffin tin with a little of the melted butter. Pop the corn kernels into a pan with the onion, chilli and a knob of butter. On a low heat, gently fry for 5-10 mins until golden and softened.

Combine with the flour, polenta, baking powder, cheddar and 1 tsp salt in a mixing bowl.  Mix together with a whisk the eggs, buttermilk and milk, then combine with the dry ingredients along with the rest of the melted butter and corn mix. Divide evenly between the muffin holes and bake for 25-30 minutes. 

Serves
12

Preparation Time
25 minutes

Cooking Time
40 minutes

Main ingredients
Flour, Eggs, Cheese, Vegetables

Recipe Type
Cakes & Baking, Easy, Healthy, Kids Food, Lunch Box, Snacks, Cake Stall

Special Info
Gluten free, Nut free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

If you like you can sprinkle the cooked muffins with grated cheese and place under the grill for 1-2 minutes. 
We tested this recipe as a gluten free recipe and it works really well, just use gluten free flour for a gluten free version. 

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