Cheesy cornbread muffins

Name: Cheesy cornbread muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 75 g unsalted butter; 2 Essential Sweetcorn Cobs (or 160g frozen or drained tinned corn); 2 tsp sunflower or vegetable oil, plus extra for greasing; 100 g polenta, plus extra for dusting; 100 g plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; ½ tsp fine salt; 100 g mature Cheddar, grated; 3 fresh jalapeños, deseeded and finely chopped; 1 unwaxed lime, zest, plus extra zest for serving (optional); 25 g pack coriander, leaves finely chopped; 2 eggs; 284 ml pot Essential Buttermilk

A generous amount of cheese, grilled corn, zesty lime and a subtle heat from fresh jalapeños... these muffins are golden. Treat yourself to one straight from the oven, slathered in salty butter, then allow the rest to cool for picnic perfection.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Makes12
CourseSide
Prepare20 mins
Cook30 mins
Total time50 mins
Pluscooling

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75g unsalted butter
2 Essential Sweetcorn Cobs (or 160g frozen or drained tinned corn)
2 tsp sunflower or vegetable oil, plus extra for greasing
100g polenta, plus extra for dusting
100g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine salt
100g mature Cheddar, grated
3 fresh jalapeños, deseeded and finely chopped
1 unwaxed lime, zest, plus extra zest for serving (optional)
25g pack coriander, leaves finely chopped
2 eggs
284ml pot Essential Buttermilk

Melt the butter in a pan over a low heat; set aside to cool a little. Meanwhile, heat the grill to medium-high. Rub the corn cobs with the oil, then grill for 8-10 minutes, turning every few minutes, until tender (ideally not charred); set aside on a board.
Preheat the oven to 200°C, gas mark 6. Brush the holes of a 12-hole muffin tin with oil; dust with polenta. In a large bowl, mix the polenta, flour, baking powder, bicarbonate of soda and salt. Slice the kernels off the cobs; add to the bowl (or add the frozen/tinned corn) with 75g Cheddar, ½ the jalapeños, the zest and coriander.
In a jug, use a balloon whisk to combine the melted butter, eggs and buttermilk with a little freshly ground black pepper. Add to the dry ingredients; mix lightly until combined. Divide evenly among the holes in the tin, then scatter over the remaining cheese and jalapeños. Bake for 15-20 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 5-10 minutes, then carefully transfer to a cooling rack. Scatter over extra lime zest to serve, if liked.

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