Chilli Cornbread Muffins

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I had my sibs over for dinner last night – I decided to create an American style BBQ meal with BBQ chicken and ribs, coleslaw, baked barbecue beans and cornbread. All very delicious, and quite unlike me, a big lack of photos! However, I did snap a few of the cornbread that I made, which I actually turned into muffins. Cornbread always goes down well with my crowd – but I only ever seem to make it at Halloween – so this batch of muffins was well appreciated!

I can only describe cornbread as a savoury cake. The batter looks like cake mixture , and they smell cake-y as well! But they are very tasty, and I hope you enjoy them as much as we do!

Chilli Cornbread Muffins

Makes 24

  • 375g plain flour
  • 225 cornmeal
  • 1 tsp salt
  • 4 tsp baking powder
  • 110g caster sugar
  • 480ml milk
  • 110g butter, melted
  • 2 eggs
  • 275g tinned sweetcorn
  • 1 – 2 green or red chillies, deseeded and finely chopped
  • 150g cheddar cheese, grated


  1. Set the oven to 200C(180C fan/400F/Gas6)
  2. Line muffin tins with 24 paper cases
  3. Put the dry ingredients – flour, cornmeal, salt, sugar and baking powder into a large mixing bowl
  4. Whisk the milk, eggs and melted butter together in a jug and add to the dry ingredients
  5. Stir everything together until combined, but don’t over mix
  6. Fold in the sweetcorn and cheese
  7. Depending on how much you like chilli peppers, add 1 to 2 to the mix. Or you can do half and half – 12 muffins without chilli and 12 with.
  8. Divide the mixture between the 24 muffin cases and place into the oven for 20 minutes until cooked through and golden.
  9. Best served warm


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