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
- 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
- Set the oven to 200C(180C fan/400F/Gas6)
- Line muffin tins with 24 paper cases
- Put the dry ingredients – flour, cornmeal, salt, sugar and baking powder into a large mixing bowl
- Whisk the milk, eggs and melted butter together in a jug and add to the dry ingredients
- Stir everything together until combined, but don’t over mix
- Fold in the sweetcorn and cheese
- 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.
- Divide the mixture between the 24 muffin cases and place into the oven for 20 minutes until cooked through and golden.
- Best served warm