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Serves 12

Ingredients

  • 150g each: finely ground Cornmeal, Self-Raising flour
  • 1 1/2 tsp Baking Powder
  • salt and freshly ground black pepper
  • 40g Tasty cheese, grated
  • 2 Tbsp Coriander leaves, chopped
  • 400g Corn, drained
  • 1/2-1 tsp Chilli Paste
  • 1 cup Buttermilk
  • 2 Eggs, lightly beaten
  • 25g Butter, melted
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Method

Preheat the oven to 220°C. Grease a large 12-hole muffin pan or line it with baking paper.

Place the cornmeal into a large bowl and sift over the flour and baking powder. Season with salt and freshly ground pepper. Add the cheese and coriander leaves and mix to combine. Add the drained corn.

In a separate bowl, mix together the chilli paste, buttermilk and eggs. Gently stir the paste mixture into the flour mixture until well combined. Fold through the melted butter.

Spoon the mixture into the prepared muffin pans and bake for 15-20 minutes until the muffins are golden and firm to touch.

Allow the muffins to cool for 5 minutes before removing them from the tins. Corn muffins are best eaten on the day they are made. Serve them dusted with a little paprika for extra colour.

TIP: You can replace the canned sweet corn with fresh sweet corn. Brush 2 cobs of corn with a little oil and grill until they are a deep golden colour. Leave to cool. Use a sharp knife to cut off the kernels.

Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.

Tips

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Serves 12

Ingredients

  • 150g each: finely ground Cornmeal, Self-Raising flour
  • 1 1/2 tsp Baking Powder
  • salt and freshly ground black pepper
  • 40g Tasty cheese, grated
  • 2 Tbsp Coriander leaves, chopped
  • 400g Corn, drained
  • 1/2-1 tsp Chilli Paste
  • 1 cup Buttermilk
  • 2 Eggs, lightly beaten
  • 25g Butter, melted
Buy these ingredients now

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