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Cornbread muffins

By Sarah Cook

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

Prep:25 mins
Cook:40 mins

Easy

Nutrition per serving

kcal 189
fat 9g
saturates 5g
carbs 22g
sugars 3g
fibre 1g
protein 6g
salt 0.44g

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.

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