Cornbread muffins

Name: Cornbread muffins
Yield: Makes 12
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

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N/A

Makes 12

Source

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

Method

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.