|85 g||butter — melted|
|1||sweetcorn — large, kernels cut off|
|1||red onion — small, finely chopped|
|1.2||red chilli — finely chopped|
|140 g||maize meal — polenta|
|2 tsp||Robertson's baking powder|
|50 g||mature cheddar cheese — grated|
|300 ml||LANCEWOOD® Buttermilk|
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.