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Cornbread, Cheese, Sundried Tomato and Jalapeño Muffins

Savoury cornbread muffins with cheese, sun-dried tomato and jalapeño.
Course Lunch, Side Dish
Cuisine American
Keyword Cheese, Cornbread, Jalapeno, Muffin, Sundried Tomatoes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 muffins

Ingredients

  • 250 g frozen corn kernels defrosted
  • 200 g polenta quick-cook
  • 50 g Cheddar 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.