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4
December
Cornbread Muffins
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 |
