Cornbread muffins
Makes 12
Easy
Total time:
or under
Make a batch of these southern-style cornbread muffins to accompany a hearty chilli, soup or a backyard BBQ. These easy muffins are packed with flavour from cheddar cheese and spicy chilli.
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.