CORNBREAD MUFFINS. 13/09/14
These are best still warm or lightly grilled with butter. The addition of paprika makes them wonderfully smoky.
INGREDIENTS METHOD

MAKES 12


90g/3½oz melted butter, 20g/¾oz cold butter for frying 
1 small onion, finely chopped 
1 large sweetcorn, kernels sliced off 
1 red chilli, deseeded and finely chopped 
1 tsp smoked paprika 
150g/5oz plain flour 
150g/5oz fine polenta or cornmeal 
2 tsp baking powder 
1 tbsp sugar 
2 tsp salt 
60g/2 ½oz cheddar, grated 
2 eggs 
300ml/10 ½ fl oz buttermilk 
100ml/3 ½ fl oz milk

Preheat oven to 200C/400F/gas 6. Prepare a 12-hole muffin tin with a little of the melted butter or arrange 12 muffin cases in a small baking tray.

 

Melt the 20g of butter in a small pan over a medium-low heat and add the onion and a pinch of salt. Fry gently for 3 minutes before adding the sweetcorn, chilli and paprika and continuing to fry for another 5-8 minutes until the corn is tender.

 

In a large mixing bowl, combine the flour, polenta, baking powder, sugar, salt and cheddar. Beat the eggs, then combine with the buttermilk and milk before stirring into the dry ingredients, followed by the 90g of melted butter and the fried sweetcorn.

 

Spoon into the muffin tin or cases and place in the oven for 20-25 minutes until they are golden and cooked through. As with cake, you can check that they are cooked by inserting a skewer – if it comes out clean they’re cooked. Eat warm for breakfast with crispy bacon and maple syrup.

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CORNBREAD MUFFINS. 13/09/14
These are best still warm or lightly grilled with butter. The addition of paprika makes them wonderfully smoky.
INGREDIENTS

MAKES 12


90g/3½oz melted butter, 20g/¾oz cold butter for frying 
1 small onion, finely chopped 
1 large sweetcorn, kernels sliced off 
1 red chilli, deseeded and finely chopped 
1 tsp smoked paprika 
150g/5oz plain flour 
150g/5oz fine polenta or cornmeal 
2 tsp baking powder 
1 tbsp sugar 
2 tsp salt 
60g/2 ½oz cheddar, grated 
2 eggs 
300ml/10 ½ fl oz buttermilk 
100ml/3 ½ fl oz milk

METHOD

Preheat oven to 200C/400F/gas 6. Prepare a 12-hole muffin tin with a little of the melted butter or arrange 12 muffin cases in a small baking tray.

 

Melt the 20g of butter in a small pan over a medium-low heat and add the onion and a pinch of salt. Fry gently for 3 minutes before adding the sweetcorn, chilli and paprika and continuing to fry for another 5-8 minutes until the corn is tender.

 

In a large mixing bowl, combine the flour, polenta, baking powder, sugar, salt and cheddar. Beat the eggs, then combine with the buttermilk and milk before stirring into the dry ingredients, followed by the 90g of melted butter and the fried sweetcorn.

 

Spoon into the muffin tin or cases and place in the oven for 20-25 minutes until they are golden and cooked through. As with cake, you can check that they are cooked by inserting a skewer – if it comes out clean they’re cooked. Eat warm for breakfast with crispy bacon and maple syrup.

YOU MAY ALSO LIKE
PRAWN AND SWEETCORN PAKORAS. 13/09/14
SWEETCORN AND CRAB SOUP WITH CHILLI OIL. 12/09/14
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