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Cornbread muffins

Ingredients

  1. Step 1 85g melted butter , plus extra for frying
  2. Step 2 1 large sweetcorn , kernels sliced off
  3. Step 3 1 small onion , finely chopped
  4. Step 4 ½ red chilli , deseeded, finely chopped
  5. Step 5 140g plain flour
  6. Step 6 140g polenta or cornmeal
  7. Step 7 2 tsp baking powder
  8. Step 8 50g strong cheddar , grated
  9. Step 9 2 eggs
  10. Step 10 284ml pot buttermilk
  11. Step 11 100ml milk
Cornbread muffins
Calories: 176 Carbohydrate: 21 g Protein: 10 g Fat: 6 g
Cook time: 60 minutes Prep time: 25 minutes Total time: 85 minutes Servings: 12

TAGS

Lunch Side Dish Snack Treat British Josh Eagleton 200 kcal or less 30-60 minute August Corn on the cob Corn Easy Lunchbox Muffin Over an hour Picnic Polentum Sarah Cook Seasonal summer Summer vegetable Sweetcorn Sweetcorn Vegetarian

Directions

  1. Step 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. Step 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.