Cornbread Muffins

I’ve tried various different ways of cooking cornbread but I tend to come back repeatedly to this recipe which is a bit of a hybrid from a number of the other recipes I’ve tried. These muffins are quick to make and go well with a chilli or any spicy casserole. They also freeze well.

This recipe makes 6 biggish muffins.

125 g self-raising flour
125 g fine cornmeal
1 tbsp baking powder
½ tsp salt
A few twists of black pepper
1 tsp dried chilli flakes (or more if you feel inclined)
½ tsp dried thyme
1 egg, lightly beaten
2 tbsp olive oil
225 ml buttermilk

Preheat the oven to 210°C (for a fan oven, a little hotter otherwise). Unless you’re using a silicone mould, you’ll need to grease the muffin tins.

Sift the flour, cornmeal and baking powder into a bowl and mix in the salt, pepper, chilli flakes and thyme. Make sure all the dry ingredients are nicely mixed up and make a well in the centre.

Mix together the egg, oil and buttermilk, pour the mixture into the well in the dry ingredients and stir the lot together. The mix should be fairly thick but loose – if it seems too claggy then add a little more liquid (preferably more buttermilk).

Spoon into the muffin tin or mould (they should be about two thirds or three-quarters full) and bake in the oven for 15 minutes. If in doubt over doneness, prick with a skewer and check that it comes out clean. Allow to cool a little and then turn out onto a wire rack in the time-honoured manner.

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