Cornbread muffins

Cornbread muffins

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(16 ratings)

Prep: 25 mins Cook: 40 mins

Easy

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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Ingredients

  • 85g melted butter, plus extra for frying
    Butter

    Butter

    butt-err

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

  • 1 large sweetcorn, kernels sliced off
    Sweetcorn

    Sweetcorn

    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
    Onion

    Onion

    un-yun

    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
    Polenta

    Polenta

    poh-len-tah

    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
    Cheddar

    Cheddar

    Ched-ah

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

  • 2 eggs
    Eggs

    Egg

    egg

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

  • 284ml pot buttermilk
  • 100ml milk

    Milk

    mill-k

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

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.

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Comments, questions and tips

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rosiesaxcoburg
14th May, 2012
Any suggestions of what I could use instead of buttermilk to make them cheaper to make?
jacky73
6th Apr, 2012
can you use tinned sweetcorn and can you freeze these?
sarahleetes
8th Jun, 2015
5.05
Yes, you can used tinned sweetcorn as long as you drain it first. I prefer the no salt variety! Yes, they freeze well!
mamakat
22nd Jul, 2011
4.05
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
nicole011270
15th Jun, 2011
1.05
I've given this one star as the recipe worked well. Unfortunately, nobody liked them!
jaaser
14th May, 2011
4.05
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
3rd Apr, 2011
4.05
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
13th Sep, 2010
I made these with chopped crisply fried bacon instead of chilli, to appeal to my baby grandsons - they loved them!
elizabethr
11th Sep, 2010
4.05
Very tasty but next time I'll add more cheddar and chilli.
isabellep
25th Aug, 2010
4.05
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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