Cornbread muffins

Name: Cornbread muffins
Total time: 1 h
Yield: Makes 12
Ingredients: for greasing butter melted; 185g tin sweetcorn; 1 onion finely chopped; 1/2 red chilli chopped; 140g plain flour; 140g polenta; 1/2 tsp baking powder; 50g strong cheddar grated; 2 eggs whisked; pot 284ml buttermilk; 100ml milk; 80g butter melted

Published: March 25, 2015 at 4:07 PM

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Makes 12

Easy

Total time: 1 hr

or under

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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.

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Alternatives

Complete the dish

Make these simple cornbread muffins for a tasty snack, then check out our classic breakfast muffins, banana muffins, breakfast egg muffins and courgette muffins. We've also got plenty more delicious muffin recipes and savoury muffins recipes to try.

Ingredients

for greasing butter

melted
185g tin sweetcorn
1 onion

finely chopped
1/2 red chilli

chopped
140g plain flour
140g polenta
1/2 tsp baking powder
50g strong cheddar

grated
2 eggs

whisked
pot 284ml buttermilk
100ml milk
80g butter

melted

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.

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