Ingredients

How to make it

  • Turn the oven up to 425° F and preheat the muffin pans with the butter dotted in the base of each. While the pans are heating, mix the cornmeal, sugar, milk, buttermilk, egg, baking powder and bicarb thoroughly in a large bowl.
  • Stir the creamed corn and chillis through the mixture. Pour an equal amount into each muffin tin, and bake in the hot oven for 20 minutes or until golden brown. A skewer inserted into the middle of one of the muffins should come out clean.
  • The muffins are delicious split and spread with some butter and a little honey (even better if you whisk the butter and honey together before spreading, for some reason). You can also use them to accompany savoury dishes. The muffins will keep well, maintaining their crisp surface, in an airtight box for a few days.

Reviews & Comments 5

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  • lizzconn 9 years ago
    Can't wait to try this!
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  • jaxx 11 years ago
    will try, looks good
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  • pintobean 12 years ago
    Will try this !
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  • martinichef 12 years ago
    Can't wait to try this! Thanks!
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  • sunny 12 years ago
    I make cornbread regularly - I'll use your recipe next.
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