American-style cornbread muffins

American-style cornbread muffins

By
From
Three Sisters Bake
Makes
10 muffins
Photographer
Helen Cathcart

We serve pulled pork sliders on these great little cornbread muffins as part of our Soul BBQ evening menu – they are delicious! The slightly sweet bread complements a savoury filling perfectly. - Linsey

Ingredients

Quantity Ingredient
175g plain flour
100g polenta
1/2 teaspoon salt
2 teaspoons baking powder
50g caster sugar
240ml whole milk
1 large egg, at room temperature
50g unsalted butter, melted, plus extra for greasing
100g sweetcorn kernels

Method

  1. Preheat the oven to 180°c.
  2. Grease the muffin tray with a little melted butter or spray oil.
  3. Place all the ingredients (except the sweetcorn) in a large bowl and mix together. Add the sweetcorn and mix briefly until well combined.
  4. Pour the mixture into the muffin tray and bake in the oven for 15 minutes, until they spring back to shape when lightly touched. Turn out and allow to cool on a wire rack.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again