* Mexican Cornbread Muffins {Meatless Mondays}

I absolutely LOVE cornbread, but Neil isn't usually a huge fan. Possibly because most of the time I use a medium grain polenta to make it, and he finds it a tad too gnarly. In which case I usually end up eating the whole lot - not in one sitting... but it's too close to call.

I managed to get hold of some fine polenta in Tesco's the other day, and seeing as I'm always trying to conquer my oven's urge to C-4 small cakes and muffins - I thought I'd have a go at making mini cornbreads... because I am determined to win this particular battle (with the oven) and selling Neil a Mexican Cornbread Muffin was going to be a damn sight easier than saying "I made cornbread". 

I was keeping my fingers crossed that he wouldn't connect the dots.

He didn't. Or maybe he did and decided to play along. He does that A LOT. It's part of his charm.

"Oooh look what my mum bought me!"

"Your mum bought you a new desktop for £600?"

"Ummm... yes?"

"With our debit card?"

"Ummmmmm...mmm... yessss???"

....... "That was nice of her."

What's not to love?!?!!!

He actually enjoyed the muffin that I let him taste test, warm from the oven. I taste tested two. One of them was eaten very quietly in the kitchen, away from all eyes but the dog's. Her eyes said "If you don't give me some of that I'm telling." 

So I shared.

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Mexican Cornbread Muffins Recipe

Makes 12 Muffins

Prep time - 10 minutes
Cooking time - 20 - 35 minutes
Total time - 30 - 45 minutes

You will need
A 12 hole muffin tin

Ingredients
5oz/140g fine polenta/cornmeal
5oz/140g plain flour
2 tsp baking powder
1 tsp salt
2oz/60g strong cheddar - grated
3 spring onions - finely chopped
2.5oz/75g red bell pepper - deseeded and finely diced
2.5oz/75g cooked sweetcorn
1 clove garlic - crushed
Large pinch of chilli flakes (optional)
2 eggs
10fl oz/300ml buttermilk
3fl oz/90ml milk
3oz/85g butter - melted

Method

• Preheat oven to 390f/200c/170cfan/gas 6 and use some of the melted butter to brush/grease the muffin holes.
• In a bowl combine the cornmeal, flour, baking powder and salt. Mix it together.
• In a separate bowl or jug combine the eggs, buttermilk and milk - whisk until smooth.
• Add the cheese, onions, pepper, sweetcorn, garlic and chill flakes to the dry ingredients and pour in the eggs et al and melted butter.
• Stir gently to combine all ingredients together - mixture should be a tiny bit sloppy.
• Divide the mixture between the muffin holes (they should be quite full).
• Bake in the oven for 20 - 35 minutes or until cooked.
• These took 20 minutes in my fan oven at 170c, but they will take longer in a conventional oven.
• Best served slightly warm.
• Ideal for picnics, packed lunches and spicy soups.

NOTE: You can use paper cases in the muffin tin if you'd prefer, but these do slide out of the tin really easily if you get them while they're still warm, with a pallet knife. Or if you use a silicon tray just pop 'em out.

EAT

ONE YEAR AGO: Savoury Courgette and Cheddar Loaf