Cluck, Muck & Cook

Baking & Foodie Blog From Sunny Brentwood Essex

Cornbread

8 Bake with the kids

Chilli cornbread muffins

For me the summer means BBQs and outdoor eating. Our allotment will often have BBQs through the summer months when we can all get together for a chat and a cold drink.
I spent a few years living in Chicago and a staple BBQ side dish that I fell in love with was the cornbread muffin. If you add some chopped chillies as well you get the perfect balance of sweetness from the muffin and heat from the chillies. Often jalapeños are used as the chilli of choice. I love an Aji lemon chilli in them but use whatever chilli you love.

Mix it up – You can also throw in some chopped chives or any fresh herbs you have growing. Go ahead and make your own fantastic and fresh combination.

Makes 12 muffins

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)

Instructions:
• Preheat the oven to 200C/180C Fan.
• In a large bowl, mix the dry ingredients together – cornmeal, flour, baking powder, sugar and salt.
• In a separate mixing bowl, whisk together the milk, eggs, melted butter and honey.
• Add the wet to the dry ingredients and stir until just combined and there are no lumps.
• Gently mix in the chopped chillies.
• Grease the muffin tin, or line with muffin cases and fill 2/3 full with the mixture.
• 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.
• Allow muffins to cool for a couple of minutes in the tin, then transfer them to a cooling rack.
• Best eaten warm but can be stored in an airtight container for a few days.

Chilli cornbread muffins
 
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Author:
Serves: 12
Ingredients
  • 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)
Instructions
  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

 

0 Bake with the kids

The Ultimate Cornbread Muffins.

The heatwave has me in the BBQ spirit and the 4th of July / Independence day is just around the corner. One thing that the boys and I miss from our vacation in Florida last year are the sweet and fluffy cornbread muffins that seemed to accompany any BBQ meal in most restaurants.

So I thought I would try and recreate the ultimate delicious little fluffy bundles of joy. My benchmark for success is if my youngest son Ethan gives them the thumbs up.

Cornbread muffins

Whilst I do like to add additional flavours to breads and rolls, this base recipe is delicious on its own. Or it can be tweaked with a handful of diced jalapeños and a good grating of your favourite cheese.

The mix is perfect for a dozen muffin sized cornbreads, they are foolproof and super easy to make.

Cornbread

I have tried a few different recipes but the kids voted these the most awesome of the lot. Slathered in some nice cold slightly salted butter, you cannot go wrong. I got a double thumbs up from Ethan.

 

Makes: 12

Oven Temp: Gas 5, 375F, 190C (170C Fan)

Ingredients:

250g plain flour

130g cornmeal/polenta

270g caster sugar

1 1/2 teaspoon salt

1 tablespoon baking powder

120ml vegetable oil

2 large eggs

240ml full fat milk

 

Instructions:

1. Add flour, cornmeal, sugar, salt and baking powder to a large mixing bowl and mix together.

2. In a separate bowl mix the vegetable oil, eggs and milk.

3. Pour the wet ingredients into the dry ingredients and mix until combined and there are no lumps.

4. Grease a muffin pan and pour the batter into each section until about two thirds full.

5. Bake in a preheated oven at 170c Fan for 18-20 minutes until golden brown.

6. Allow to cool in the pan for a couple of minutes, then remove from the pan and allow to cool on a wire rack.

 

The ultimate cornbread muffins.
 
Save Print
Makes: 12 Oven Temp: Gas 5, 375F, 190C (170C Fan)
Author:
Ingredients
  • 250g plain flour
  • 130g cornmeal/polenta
  • 270g caster sugar
  • 1½ teaspoon salt
  • 1 tablespoon baking powder
  • 120ml vegetable oil
  • 2 large eggs
  • 240ml full fat milk
Instructions
  1. Add flour, cornmeal, sugar, salt and baking powder to a large mixing bowl and mix together.
  2. In a separate bowl mix the vegetable oil, eggs and milk.
  3. Pour the wet ingredients into the dry ingredients and mix until combined and there are no lumps.
  4. Grease a muffin pan and pour the batter into each section until about two thirds full.
  5. Bake in a preheated oven at 170c Fan for 18-20 minutes until golden brown.
  6. Allow to cool in the pan for a couple of minutes, then remove from the pan and allow to cool on a wire rack.