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Cornbread muffins

These savoury snacks are brilliant for picnics and lunchboxes - plus they can be frozen ahead

  • Prep: 25 mins
    Cook: 40 mins
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 189
  • Carbohydrates 22
  • Saturated Fat 5
  • Sugar 3
  • Protein 6
  • Fat 9
  • Fibre 1
  • Salt 0.44

Nutrition per serving

  • Calories 189
  • Carbohydrates 22
  • Saturated Fat 5
  • Sugar 3
  • Protein 6
  • Fat 9
  • Fibre 1
  • Salt 0.44

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

  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. 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.