Cornbread muffins
Prep:
25 mins
Cook:
40 mins
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.
