The texture is soft and tender, the taste is savoury and slightly sweet, with an earthy corn flavour. These cornbread muffins are a perfect pairing to sticky sweet barbecue ribs, a nice warm bowl of stew or your favourite bowl of chilli. You can make it any shape you like, a round or square tin, as muffins, with any topping or additions. I recommend chopped chives, feta cheese, jalapeño, roasted peppers or bacon. The variations are endless but this is a great base recipe.
This is Ina Garten’s recipe and although I’m always keen on trying new things, in this case it is my addiction. I keep coming back to the same recipe again and again.
So if you haven’t tried it yet, here it is.
(Ina Garten’s recipe)
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 large eggs, lightly beaten
200g unsalted butter, melted, plus extra to grease the pan
200g extra-strong Cheddar, grated, divided
1/3 cup chopped spring onion/chives, optional
3 tablespoons seeded and minced fresh jalapeño peppers, optional
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 170C. Grease any preferred shape baking tin.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped chives/spring onions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.