Cornbread muffins

Cornbread muffins

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(13 ratings)

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Cooking time

Prep: 25 mins Cook: 40 mins

Skill level

Easy

Servings

Makes 12

These savoury snacks are brilliant for picnics and lunchboxes - plus they can be frozen ahead

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
189
protein
6g
carbs
22g
fat
9g
saturates
5g
fibre
1g
sugar
3g
salt
0.44g

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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Method

  1. Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.
  2. Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through – poke in a skewer to check. Best eaten warm.

Recipe from Good Food magazine, August 2010

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Comments

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yurrnae's picture

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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