September 20, 2010
I have a weakness for any food that contains corn. I don’t know from where it comes (maybe from living in South America?) but I really enjoy to eat anything made with this golden yellow grain.
Fresh corn is not that common here in Finland neither cornmeal. Cornmeal belong to the category of “special” flours, found in supermarkets standing on shelves nearby its fellow gluten-free flours.
To use the rest of a buttermilk carton I had in fridge, I baked these cornbread muffins. They are very moist and are a good option for an afternoon snack or to be put in a bento box for the next day.
From Good Food mag, Aug 2010. What I adapted in parentheses.
- 85 g melted butter ( and a little bit for frying )
- 1 large sweetcorn , kernels sliced off (I used half can of corn kernels )
- 1 small onion , finely chopped
- ½ red chilli , deseeded, finely chopped (I omitted it and added 1/2 tsp paprika )
- 140 g plain flour
- 140 g cornmeal
- 2 tsp baking powder
- 50g strong cheddar , grated ( I increased to 80 g )
- 2 eggs
- 284ml pot buttermilk ( I used 300 ml and 84 ml milk instead )
- 100ml milk
Heat oven to 180°C and prepare a 12 hole muffin tray ( I used paper muffin cups ). Heat a knob of butter in a frying pan and gently fry the corn kernels with the onion, until golden and the onion soft. Reserve.
Mix together the flour, cornmeal, baking powder and cheddar with 1/4 tsp salt (adjust according to the cheese ) in a large mixing bowl. 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 cups and bake for 25-30 mins, until golden brown and cooked through (check with a skewer).
Serve it warm.
My notes about the recipe:
I found it difficult to release the muffins from my paper cups and I suggest to grease the muffin pan and use it without a lining. Another option would be baking them straight into silicone cups ^_^.