Cornbread muffins
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.
Sambhar maple-butter cornbread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 250g coarse cornmeal or polenta
- 150g plain flour
- 2 tsp baking powder
- 225g salted butter
- 3 eggs
- 300ml soured cream
- 5 tbsp maple syrup
- 100g very strong mature cheddargrated
- 15g coriander leavesfinely chopped, plus extra for garnish
- 2 tbsp sambhar masala powder
Nutrition: (8)
- kcal496
- fat37.3g
- saturates22.7g
- carbs29.5g
- sugars9g
- fibre1.8g
- protein9.6g
- salt3.1g
Method
step 1
Heat the oven to 210C/190C fan/gas 6. Put a baking sheet on the middle shelf. Whisk together the cornmeal, flour, baking powder and 1½ tsp of fine sea salt in a large bowl.
step 2
Next, melt 150g of butter and liberally brush the inside of a 21cm springform cake tin. In a separate bowl, whisk together the eggs, cream, 2 tbsp of the maple syrup and the rest of the melted butter.
step 3
Stir the dry ingredients into the wet (don’t overmix) then mix through the cheddar and coriander. Spread the thick batter into the buttered cake tin, put in the oven on top of the baking sheet and bake for 30-35 mins or until golden on top and cooked through. Remove from the oven and prick the top with a toothpick every few centimetres all over the surface.
step 4
Melt together the remaining butter and maple syrup, and the sambhar masala in a small pan. Warm through for a minute, then drizzle all over the cornbread. Let the spiced butter seep into the cornbread for 5 mins, then remove from the tin onto a plate, garnish with more coriander and serve.
