I’ve been intrigued by the idea of Cornbread for quite some time now. I absolutely love Mielies (sweetcorn) so the idea of this sunshine yellow bread always makes me think of summer, even though I’ve never tasted it before. So when I saw this idea in a food magazine, I knew this was the version I would try.
The texture of this might be slightly grainy for some people as the polenta never completely softens, but I really like that about these muffins. And even though I added some chopped up chillies in my batter, next time, I’ll add more. I think the bite from the chillies along with the sweetness of the sweetcorn makes this one of the yummiest savoury muffins I’ve ever tasted.
These would be perfect with a bowl of rich and spicy Chilli con Carne but honestly, I ate them with lashings of butter and chilli bovril (one of my foodie-faux-pas pleasures) and that was just perfect. They’re also perfect as lunchbox fillers and just perfect for a late-night snack! Ask me, I know. Just be sure to eat them within 3-5 days as they don’t last very long.
And then, on a personal note, today my babies turn 2. I can not believe that 2 years ago this time I was terrified and anxious about the journey that my husband and I were about to embark on and today, I can’t imagine my life without them. Even though I am exhausted and very impatient with their toddler antics, I would not have it any other way. So to my gorgeous darlings, Abigail & Aidan, you are the lights of my life and I love you more than words could ever describe. Happy 2nd Birthday!
Abi and Aidan 1 year ago
85g (3 ounces) butter, melted
1 large sweetcorn, kernels cut off
1 small red onion, finely chopped
1.2 red chilli, finely chopped
140g (4.94 ounces) flour
140g (4.94 ounces) polenta
2tsp baking powder
50g (1.76 ounces) mature cheddar, grated
300ml (10.14 fluid ounces) buttermilk
100ml (3.38 fluid ounces) milk
- Pre-heat the oven to 180°C (356 degrees Fahrenheit) and grease a muffin tray with some of the melted butter.
- Fry the onion, chilli and corn in a 1tbsn oil until soft and golden. Set aside.
- Mix the flour, polenta, baking powder, salt and cheese.
- Whisk together the eggs, buttermilk and milk then stir into the dry ingredients.
- Add the rest of the melted butter and corn mixture.
- Divide the mixture between the muffin holes. They will be quite full so don’t be alarmed.
- Bake for 20-25 minutes until the muffins are golden and cooked all the way through.