Cornbread Muffins
These cornbread muffins are a savory delight, packed with sweetcorn, onion, and a hint of chili. With a golden crust and a fluffy interior, they make for a comforting treat that is perfect for snacking or serving alongside a hearty meal. Enjoy the delicious combination of flavors and textures in each bite of these homemade muffins.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
40M
Prep Time
PT25M
Yield
Makes 12
Nutrition
- Calories: 189 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.44 milligram of sodium
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