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
Makes 12
85g butter, melted
1 large sweetcorn, kernels cut off
1 small red onion, finely chopped
1.2 red chilli, finely chopped
140g flour
140g polenta
2tsp baking powder
1tsp salt
50g mature cheddar, grated
2 eggs
300ml buttermilk
100ml milk
- Pre-heat the oven to 180°C 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.
These look really great! I’ve been thinking about corn bread for a while now, and these might just be the recipe I use to get back into them. Congratulations on your babies! I have a 16 month old, and just the one is tough enough. Respect to you, they’re beautiful.
Adele : Thank you so much! 🙂 I hope you enjoy this recipe. (Ps. 2 are better than 1 coz they keep each other busy! heheheh)
Happy Birthday to the twins – they are too adorable for words.
Oh and happy birthday to your munchkins;-)
I have always wanted to try corn bread. There’s actually a low gi recipe in one of my books that looks great and its low in fat and you know the kj content, etc.
I like the idea of the chillies…yum! They look lovely! Now I’m hungry!