These Savoury Cornbread Muffins are made from scratch using polenta and flavoured with spring onions, mature cheddar, chilli and sweetcorn. The first time we had cornbread was at brunch when we visited Boston years ago and I have loved it ever since, but whenever I make it at home I find it too dense and not crispy enough. Then I had an epiphany when making dumplings for Sunday Dinner that I could make cornbread muffins, like dumplings for my chilli.
How to Make Cornbread Muffins
These Muffins with Muffins with spring onions and cheese (we used mature cheddar) are perfect served with a large warm bowl of chilli, for me they are easier than rice (anyone else struggle with rice?) and tastier. Plus you can freeze them and reheat them making them great for leftovers or even breakfast.
Making your Savoury Cornbread Muffins with spring onions and Cheese.
These muffins are made by combining the wet ingredients and the dry ingredients and then mixing the two. I like to leave the combined mixture for at least 30 minutes so that the polenta soaks up the flavours
I can not get Polenta or Cornmeal, what can I use instead? I have in the past used semolina to make cornbread, however, you will not get the traditional yellow hugh.
I can not tell you how much of a game changer these Savoury Cornbread Muffins are, quick to make, quick to bake, crispy on the outside and amazingly moist and scrumptious on the inside.
My friend Vikki made posted a photo of a cornbread chilli pie, which went a long way to inspire me to make these muffins. I always love the look of cornbread made in a skillet but fine the centre too soggy. What I adore about these cornmeal muffins is the crispy tops and you could make them even crispier by sprinkling the tops with cheese before cooking.
Savoury Cornbread Muffins with spring onions and Cheese
- 115 gr unsalted butter melted and cooled
- 130 ml milk
- 50 ml double cream
- 2 large eggs
- 150 gr plain flour
- 180 gr polenta or semolina
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1 small tin of sweetcorn kernels drained and slightly mushed
- 2 spring onions finely sliced
- 115 gr Mature Cheddar cheese grated and divided
- 1 red chilli deseeded and finely chopped
Pre-heat the oven to 220-degree centigrade.
Line a lightly greased 12-muffin pan with liners and set aside.
In a medium-size mixing bowl, whisk together butter, milk, eggs, and cream and et aside.
In another mixing bowl, mix together flour, polenta, baking powder, salt, pepper, chilli, cheese and spring onions.
Add in the wet ingredients into the dry ones and mix until combined.
You should have a thick batter.
Divide the batter evenly among the prepared muffin cups.
Bake until golden brown and a skewer inserted in the middle of a muffin comes out clean, about 15 minutes.
Transfer to a wire rack to cool slightly and serve.
Once cooled you can freeze your muffins for about a month in an airtight container. To serve thaw for 1 hour and cook in a preheated 180-degree centigrade oven for 10-15 minutes.