Cornbread muffins

Recipe from: 29 November 2010

Ingredients 12
Servings 12
Time 5 mins

Ingredients

  • 85
    g
    butter, melted
  • 1
    large sweetcorn, kernels cut off
  • 1
    small red onion, finely chopped
  • 1.2
    red chilli, finely chopped
  • 140
    g
    flour
  • 140
    g
    polenta
  • 2
    tsp
    baking powder
  • 1
    tsp
    salt
  • 50
    g
    mature cheddar, grated
  • 2
    eggs
  • 300
    ml
    buttermilk
  • 100
    ml
    milk
 

Method

30 mins
 
Pre-heat the oven to 180°C and grease a muffin tray with some of the melted butter.

Fry the onion, chilli and corn in a 1tbsn oil until soft and golden. Set aside.

Mix the flour, polenta, baking powder, salt and cheese.

Whisk together the eggs, buttermilk and milk then stir into the dry ingredients.

Add the rest of the melted butter and corn mixture.

Divide the mixture between the muffin holes. They will be quite full so don’t be alarmed.

Bake for 20-25 minutes until the muffins are golden and cooked all the way through.

Reprinted with the permission of Simply Delicious. To visit Simply Delicious' blog click here.
 

Read more on: starch  |  bake  |  sauté
 

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