Cornbread muffins

Latest comments and suggestions

• cmf-foodfile

  04 August 2010

  cmf-foodfile commented on this recipe

  Sounds divine - though Imay have to use peas instead of the corn niblets, to get husband to eat some too. I've been looking for a good recipe to use cornmeal - apart from cornmeal bread. Looks like I've found it. So now to see if it'll work in smaller amounts in a bun tin....

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• Rabbit

  05 August 2010

  Rabbit rated and commented on this recipe

  

  Very easy to make and turned out perfectly. What a pity not one person liked them!

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• Maxine

  15 August 2010

  Maxine rated and commented on this recipe

  

  I love corn bread and had been waiting for a recipe like this for a while :) easy to make and yummy to eat. me and my boyfriend ate them as snacks cut in half and toasted to warm them back up with a tiny spreading of butter ) yum!

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• Lynsay

  24 August 2010

  Lynsay rated and commented on this recipe

  

  my husband has made these twice now, they do need eating whilst fresh and warm. But they are lovely and went very well with the chilli that he made too..... definately added to our favouites list.

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• Isabelle

  25 August 2010

  Isabelle rated and commented on this recipe

  

  I would put a whole red chili in next time and a little more cheddar. They were also perfect the next day with bacon and eggs!

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• Elizabeth

  11 September 2010

  Elizabeth rated and commented on this recipe

  

  Very tasty but next time I'll add more cheddar and chilli.

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• ang

  13 September 2010

  ang commented on this recipe

  I made these with chopped crisply fried bacon instead of chilli, to appeal to my baby grandsons - they loved them!

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• Suki

  03 April 2011

  Suki rated and commented on this recipe

  

  These muffins turned out very tasty. As per suggestions, I added more cheese and a little less butter and a whole chilli. The taste of chilli was very sublte and next time I would add a stronger type of chilli. From a health point of view though, 50g of cheese as per the recipe is better. And a little less butter as well

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• Belit

  14 May 2011

  Belit rated and commented on this recipe

  

  I liked this recipe a lot: easy to make and goes well with a veggie gratin or soup. I learned to love cornbread in the American South, and their versions tend to be slightly sweet. This recipe isn't, which I think makes it more suitable as a dinner side.

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• Nelly

  15 June 2011

  Nelly rated and commented on this recipe

  

  I've given this one star as the recipe worked well. Unfortunately, nobody liked them!

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• Kat-G

  22 July 2011

  Kat-G rated and commented on this recipe

  

  I have to admit I tweaked this recipe a little but the end result was yummy, my son loved them too!! Thanks for the idea xx

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• Jacky73

  06 April 2012

  Jacky73 commented on this recipe

  can you use tinned sweetcorn and can you freeze these?

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• Rosie S

  14 May 2012

  Rosie S commented on this recipe

  Any suggestions of what I could use instead of buttermilk to make them cheaper to make?

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• Rosie S

  16 May 2012

  Rosie S commented on this recipe

  Scratch that, buttermilk is only 50p from morrisons! I didn't do chilli or onion as I had none in but did sweet chilli Philadelphia and smoked paprika - yummy! Just a tip, don't think you're being clever making them in paper cases, they just stick!

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• KtDH

  27 July 2012

  KtDH rated and commented on this recipe

  

  Worked brilliantly and everybody loved them. We love garlic so I added some to this and I think it accentuated the taste nicely.

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• Suissemisse

  13 October 2012

  Suissemisse commented on this recipe

  Yes, you can freeze them. Lovely warmed up with Philadelphia and chilli jam

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• Suissemisse

  13 October 2012

  Suissemisse commented on this recipe

  Oh...and you can use 284ml plain milk and a squirt of lemon juice instead of buttermilk

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• Button123

  24 January 2013

  Button123 rated and commented on this recipe

  

  Yummy! Tasted great the next day cold or zapped in the microwave for 20secs to refresh. I'll definitely make these again.

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• Lisa

  24 March 2013

  Lisa rated and commented on this recipe

  

  I changed these quite a bit, as i usually try to cut down on fat and am looking for gluten free recipes. I used all polenta (fine flour), no flour, no butter (apart from the olive oil I added to the onions) and instead of buttermilk, I added a lot of yoghurt. They are so delicious, light and airy, I've made them twice in a week. Thanks very much for the idea!

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Ingredients

• 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 pot buttermilk
• 100ml milk

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 25 mins

Cook 40 mins

Vegetarian

Ingredients

• 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 pot buttermilk
• 100ml milk

Per serving

189 kcalories, protein 6g, carbohydrate 22g, fat 9 g, saturated fat 5g, fibre 1g, sugar 3g, salt 0.44 g

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