Click here if you’re looking for custom cookies for your event, party or wedding?
15
January
Cornbread Muffins
I have had a bag of cornmeal in the cupboard for a bit, as I had intended to make some Johnny Cakes. Still intend on doing, but not got around to it yet.
This afternoon, I was making a Chicken Stew, and wanted to make something to accompany it, and I have always wanted to have a go at cornbread.
However, I wanted to make individual ones. With an addition of finely diced onion, grated cheddar and some fresh sweetcorn, they were extra yummy.
One mistake I did make though – I used Muffin papers. The mixture doesn’t really pull away from the paper too well unless the muffins are fully cooled. If made in a well greased non-stick muffin tray, you should not need the papers.
Cornbread Muffins
Print recipe
| Serves | 12 |
Ingredients
- 85g Unsalted Butter (melted, with a little extra for frying)
- 1 Sweetcorn Cob (kernels cut off)
- 140g Cornmeal
- 140g Plain Flour
- 2 tablespoons Baking Powder
- 50g Mature Cheddar (grated)
- 1 teaspoon Salt
- 2 Eggs
- 284ml Buttermilk
- 100ml Milk
Directions
| 1. | Pre-heat oven to 400°F / 200°C / Gas mark 6 |
| 2. | Melt the butter, and brush a little on the inside of a 12 hole muffin pan |
| 3. | Fry the onions and corn in a little butter until the onion is soft and translucent. |
| 4. | Mix the flour, cornmeal, baking powder, salt and cheese together in large bowl. |
| 5. | Add in the fried onion and corn. |
| 6. | Beat together the milk, eggs and buttermilk, then pour over the dried ingredients and onion. |
| 7. | Stir until all is evenly combined. |
| 8. | Divide between the muffin holes |
| 9. | Bake for 25 - 30 minutes until golden brown |
Other posts you might enjoy:
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave me a comment...