Cornbread muffins

Prep: 25 mins
Cook: 40 mins
Cornbread muffins
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.

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.

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