Cornbread muffins

Health score
3%
Cornbread muffins
60 min.
12
176kcal

Suggestions


There's something undeniably comforting about the warm, golden glow of freshly baked cornbread muffins, and today, you can bring that joy into your kitchen! Perfect for any morning meal, brunch, or even as a delightful accompaniment to a cozy dinner, these muffins are not only easy to prepare but packed with flavor. Imagine biting into a soft, tender muffin that bursts with the sweetness of fresh corn, the subtle heat of red chili, and the richness of strong cheddar.

Every bite of these cornbread muffins offers a beautiful balance of textures - the crumbly polenta lends a satisfying bite while the melted butter adds a decadent richness that keeps you coming back for more. With a preparation time of just 60 minutes, these muffins are a perfect solution for a busy morning or a spontaneous brunch gathering with friends. They are truly a crowd-pleaser, with each muffin being generously filled to the brim, ensuring that everyone gets their fair share of deliciousness.

Whether enjoyed warm right from the oven or packed for a picnic, these cornbread muffins are versatile enough to complement any meal. So, roll up your sleeves and get ready to savor the delightful blend of savory and sweet that these muffins promise to deliver. Trust us, once you taste them, you'll want to make them a regular feature on your menu!

Ingredients

  • 85 butter for frying melted
  • large regular corn sliced
  • small onion finely chopped
  • 0.5  to 5 chilies red deseeded finely chopped
  • 140 flour plain
  • 140 cornmeal 
  • tsp double-acting baking powder 
  • 50 cheddar cheese grated
  •  eggs 
  • 284 ml pot roast cut 
  • 100 ml milk 

Equipment

  • frying pan
  • oven
  • whisk
  • mixing bowl
  • skewers
  • muffin tray

Directions

  1. Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter
  2. Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.
  3. Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl.
  4. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through poke in a skewer to check. Best eaten warm.

Nutrition Facts

Calories176kcal
Protein23.16%
Fat29.16%
Carbs47.68%

Properties

Glycemic Index
39.83
Glycemic Load
13.09
Inflammation Score
-4
Nutrition Score
8.0717391397642%

Flavonoids

Isorhamnetin
0.29mg
Kaempferol
0.04mg
Quercetin
1.18mg

Nutrients percent of daily need

Calories:175.89kcal
8.79%
Fat:5.7g
8.76%
Saturated Fat:2.52g
15.77%
Carbohydrates:20.95g
6.98%
Net Carbohydrates:19.17g
6.97%
Sugar:1.46g
1.62%
Cholesterol:50.91mg
16.97%
Sodium:150.02mg
6.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.17g
20.35%
Selenium:14.12µg
20.17%
Phosphorus:155.91mg
15.59%
Zinc:2.1mg
14%
Vitamin B3:2.43mg
12.13%
Vitamin B6:0.24mg
12.02%
Vitamin B1:0.17mg
11.13%
Vitamin B12:0.66µg
10.96%
Vitamin B2:0.18mg
10.66%
Calcium:97.42mg
9.74%
Manganese:0.19mg
9.41%
Iron:1.66mg
9.24%
Folate:36.56µg
9.14%
Fiber:1.78g
7.11%
Magnesium:27.34mg
6.83%
Potassium:191.33mg
5.47%
Vitamin B5:0.53mg
5.27%
Vitamin C:3.67mg
4.44%
Copper:0.08mg
4.14%
Vitamin A:174.5IU
3.49%
Vitamin D:0.29µg
1.93%
Vitamin E:0.29mg
1.91%