Cornbread muffins

Prep: 25 mins Cook: 40 mins


Makes 12
These savoury snacks are brilliant for picnics and lunchboxes - plus they can be frozen ahead

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal189
  • fat9g
  • saturates5g
  • carbs22g
  • sugars3g
  • fibre1g
  • protein6g
  • salt0.44g
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  • 85g melted butter, plus extra for frying



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large sweetcorn, kernels sliced off


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ red chilli, deseeded, finely chopped
  • 140g plain flour
  • 140g polenta or cornmeal



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g strong cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml pot buttermilk
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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.

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Comments (24)

sarahleetes's picture

Served this with macroni cheese instead of the normal garlic bread and it was great! We all love cornbread as it is so easy to make. Have to add a dash more milk than the suggested butter milk and used milk with lemon juice (1 tblsp) as that was easier as had used all buttermilk in weekend scones. You can also add cooked bacon to this and it is yummy for those that don't like plain cornbread! We are cornbread fans here!

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.'s picture

Easy to make. Not tasty. Won't be making again.

ivorcut2's picture

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

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

sarahleetes's picture

Will be trying this with the chili jam I was given at Christmas! I wandered what you used it for! Thank you for your idea!

klwill1's picture

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?

sarahleetes's picture

Yes, you can used tinned sweetcorn as long as you drain it first. I prefer the no salt variety! Yes, they freeze well!

mamakat's picture

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

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

jaaser's picture

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

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

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

isabellep's picture

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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