Cornbread muffins
- Preparation and cooking time
- Total time
- or under
- Easy
- Makes 12
Skip to ingredients
- for greasing buttermelted
- 185g tin sweetcorn
- 1 onionfinely chopped
- 1/2 red chillichopped
- 140g plain flour
- 140g polenta
- 1/2 tsp baking powder
- 50g strong cheddargrated
- 2 eggswhisked
- pot 284ml buttermilk
- 100ml milk
- 80g buttermelted
Method
step 1
Heat the oven to 200c/fan 180c/gas 6 and brush a 12-hole muffin tin with melted butter. put the sweetcorn in a pan with onion, red chilli and butter. Gently fry for 10 minutes until golden and soft.
step 2
Mix plain flour, polenta, baking powder and grated strong cheddar with 1 tsp salt in a large bowl. whisk eggs, 284ml pot buttermilk and milk then stir into the dry ingredients with 80g melted butter and the corn mixture. Divide between the muffin holes and bake for 25-30 minutes or until golden brown.
