Chilli cornbread muffins
Prep time
Cook time
Total time
Serves: 12
  • Ingredients:
  • 160g cornmeal (also called polenta)
  • 145g plain flour
  • 1 tablespoon baking powder
  • 100g caster sugar
  • 1 teaspoon salt
  • 240ml milk
  • 60g butter, melted
  • 2 large eggs
  • 60 ml honey
  • 2 jalapeños, finely chopped (or your favourite chillies)
  1. • Preheat the oven to 200C/180C Fan.
  2. • In a large bowl, mix the dry ingredients together - cornmeal, flour, baking powder, sugar and salt.
  3. • In a separate mixing bowl, whisk together the milk, eggs, melted butter and honey.
  4. • Add the wet to the dry ingredients and stir until just combined and there are no lumps.
  5. • Gently mix in the chopped chillies.
  6. • Grease the muffin tin, or line with muffin cases and fill ⅔ full with the mixture.
  7. • Place the muffin tin on a baking tray and bake for 15 minutes, until golden brown and you can insert a skewer and it comes comes out clean.
  8. • Allow muffins to cool for a couple of minutes in the tin, then transfer them to a cooling rack.
  9. • Best eaten warm but can be stored in an airtight container for a few days
Recipe by Cluck, Muck & Cook at