Cornbread muffins

Cornbread muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

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
Save to My Good Food
Please sign in or register to save recipes.


  • 85g melted butter, plus extra for frying



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 100ml milk



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Jun, 2015
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!
7th Feb, 2014
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.
25th Aug, 2013
Easy to make. Not tasty. Won't be making again.
24th Mar, 2013
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!
24th Jan, 2013
Yummy! Tasted great the next day cold or zapped in the microwave for 20secs to refresh. I'll definitely make these again.
13th Oct, 2012
Oh...and you can use 284ml plain milk and a squirt of lemon juice instead of buttermilk
13th Oct, 2012
Yes, you can freeze them. Lovely warmed up with Philadelphia and chilli jam
8th Jun, 2015
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!
27th Jul, 2012
Worked brilliantly and everybody loved them. We love garlic so I added some to this and I think it accentuated the taste nicely.
16th May, 2012
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!


Vero_Cookie's picture
7th May, 2019
Do you think it’s possible to use canned sweetcorn instead?
goodfoodteam's picture
9th May, 2019
Thanks for your question. You can use canned sweetcorn, make sure it's well drained. You won't need to cook it as in step 1, just stir it through the onion mix at the end of frying.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?