22 Jul 2011

Cornbread Muffins

Last night I found we'd run out of bread, sausage rolls, pork pies, and all things "lunchy" so today I had been struggling all morning with an idea to feed Harvey this lunch-time.

I had an idea of the kind of thing I wanted to make, pizza-esk but I did that the other day (and harvey said he didn't want that again) I wanted to make something bready but more interesting than bread.

While I was scouting the net for ideas I remembered a recipe for cornbread I found on the internet months ago - and liking all things American I saved the recipe.

The problem was I didn't have half the ingredients the recipe required! No cornflour, no polenta, no buttermilk, no chilli and no onions!!! I really need to go shopping!!!

So I had to improvise - which I'm getting pretty good at :-)

I hope you like them as much as we did................

Cornbread Muffins my way
250g sweetcorn,
250g self raising flour
150ml semi-skimmed milk
100g mature cheddar, grated
90g butter, melted
2 large eggs
1tsp baking powder
1tsp salt
1tsb ground black pepper
  • Preheat oven to 200C / Gas Mark 6
  • Grease 12 hole muffin tin with some of the melted butter
  • Mix flour, baking powder, salt, pepper and cheese together
  • Using hand held blender, blend the milk and eggs
  • Add the butter to the liquid mixture
  • Mix the wet ingredients into the dry ingredients
  • Add the sweetcorn until evenly incorperated
  • Fill the muffin tin to the top of each hole (muffins don't rise very much)
  • Bake in the oven for 25mins check with a toothpick to make sure they are cooked through
I made 3 mini loafs of this too as I had a panic about filling the muffins holes to the top so only did it 2/3 full.

Eat fresh from the oven, or leave to cool and reheat then blob on some butter!! Yummy!!
Harvey and what was left of his muffins :-)


xx Kat xx

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...