Cornbread Muffins

I have had a bag of cornmeal in the cupboard for a bit, as I had intended to make some Johnny Cakes. Still intend on doing, but not got around to it yet.

This afternoon, I was making a Chicken Stew, and wanted to make something to accompany it, and I have always wanted to have a go at cornbread.

However, I wanted to make individual ones. With an addition of finely diced onion, grated cheddar and some fresh sweetcorn, they were extra yummy.

One mistake I did make though - I used Muffin papers. The mixture doesnt really pull away from the paper too well. If made in a well greased non-stick muffin tray, you should not need the papers.


Ingredients:

• 85g Butter, melted, with a little extra for frying
• 1 sweetcorn cob, kernels cut off
• ½ onion, finely diced
• 140g cornmeal
• 140g plain flour
• 2 tsp baking powder
• 50g grated cheddar
• 1 tsp salt
• 2 eggs
• 284ml buttermilk
• 100ml milk

Method:

1. Heat oven to 400 F / 200 C / Gas mark 6
2. Melt the butter, and brush a little on the inside of a 12 hole muffin pan
3. Fry the onions and corn in a little butter until the onion is soft and translucent.
4. Mix the flour, cornmeal, baking powder, salt and cheese together in large bowl.
5. Add in the fried onion and corn.
6. Beat together the milk, eggs and buttermilk, then pour over the dried ingredients and onion.
7. Stir until all is evenly combined.
8. Divide between the muffin holes
9. Bake for 25 - 30 minutes until gold brown

Servings	12
Calories per serving	189