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Savoury Cornbread Muffins with spring onions and Cheese

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 muffins


  • 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


  1. Pre-heat the oven to 220-degree centigrade.
  2. Line a lightly greased 12-muffin pan with liners and set aside.
  3. In a medium-size mixing bowl, whisk together butter, milk, eggs, and cream and et aside.
  4. In another mixing bowl, mix together flour, polenta, baking powder, salt, pepper, chilli, cheese and spring onions.
  5. Add in the wet ingredients into the dry ones and mix until combined.
  6. You should have a thick batter.
  7. Divide the batter evenly among the prepared muffin cups.
  8. Bake until golden brown and a skewer inserted in the middle of a muffin comes out clean, about 15 minutes.
  9. Transfer to a wire rack to cool slightly and serve.

Recipe Notes

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.