Corny cornbread muffins

    Corny cornbread muffins


    567 people made this

    About this recipe: These are fantastic savoury muffins, which go exceedingly well with chilli con carne. They are made with dry polenta and dotted with sweetcorn kernels.

    Makes: 12 muffins

    • 110g butter, softened
    • 125g caster sugar
    • 4 tablespoons honey
    • 2 eggs
    • 1/2 teaspoon salt
    • 200g plain flour
    • 90g dry polenta (cornmeal)
    • 1/2 teaspoon baking powder
    • 125ml milk
    • 125g frozen sweetcorn kernels, thawed

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6. Grease or line a 12-hole muffin tin.
    2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, polenta and baking powder; blend thoroughly. Stir in milk and sweetcorn. Pour or spoon batter into prepared muffin tin.
    3. Bake in preheated oven for 20 to 25 minutes or until a skewer inserted into centre of a muffin comes out clean.

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    - Rated on - 12 Feb 2014

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