Corny cornbread muffins

Corny cornbread muffins


566 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.

Lisa K

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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