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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susieone's picture

I made these to the recipe, but found the mixture to be worryingly dry. Si I added the extra milk and egg as advised by an earlier reviewer and tge result was fantastic. Really only suitable for serving with soup.

Sjmhughes@gmail.com's picture
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Easy to make. Not tasty. Won't be making again.

ivorcut2's picture
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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!

button123's picture
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Yummy! Tasted great the next day cold or zapped in the microwave for 20secs to refresh.
I'll definitely make these again.

suissemisse's picture

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

suissemisse's picture

Yes, you can freeze them.

Lovely warmed up with Philadelphia and chilli jam

klwill1's picture
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Worked brilliantly and everybody loved them. We love garlic so I added some to this and I think it accentuated the taste nicely.

rosiesaxcoburg's picture

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!

rosiesaxcoburg's picture

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

jacky73's picture

can you use tinned sweetcorn and can you freeze these?

mamakat's picture
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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

nicole011270's picture
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I've given this one star as the recipe worked well. Unfortunately, nobody liked them!

jaaser's picture
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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.

picassointhekitchen's picture
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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

poppythree's picture

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

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

isabellep's picture
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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!

oldhal's picture
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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.

maxirc's picture
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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!

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

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