Name: Cornbread, Cheese, Sundried Tomato and Jalapeño Muffins
Prep time: 10 min
Cook time: 25 min
Ingredients: 250 g frozen corn kernels (defrosted); 200 g polenta (quick-cook); 50 g chedder cheese (grated); 300 ml buttermilk; 80 g unsalted butter (melted); 3 jalapeños (roughly chopped, about 20g); 30 g sundried tomatoes (roughly chopped); 1 spring onion (roughly chopped); 1 clove garlic (peeled and crushed); 0.75 tsp baking powder; 0.75 tsp bicarbonate of soda

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Cornbread, Cheese, Sundried Tomato and Jalapeño Muffins

Course Lunch, Side Dish

Cuisine American

Keyword Cheese, Cornbread, Jalapeno, Jalapeños, Muffin, Sundried Tomatoes

Prep Time 10

Cook Time 25

Servings 12 muffins

Ingredients

250 g frozen corn kernels defrosted
200 g polenta quick-cook
50 g chedder cheese grated
300 ml buttermilk
80 g unsalted butter melted
3 jalapeños roughly chopped, about 20g
30 g sundried tomatoes roughly chopped
1 spring onion roughly chopped
1 clove garlic peeled and crushed
0.75 tsp baking powder
0.75 tsp bicarbonate of soda

Instructions

Blend the corn kernels, eggs and butter together in a food processor and then transfer to a mixing bowl, add all the other ingredients and stir until combined.
Heat the oven to 180C (fan) and grease a muffin tin. Fill the muffin holes in the tin with the mixture (they should be almost full) and bake for about 25 minutes.

Cornbread, Cheese, Sundried Tomato and Jalapeño Muffins

Published by Shinigami on 11 January 202011 January 2020