I doubt it has escaped your notice, but Easter is a-coming, and it’s coming fast. I don’t know what is more scary, the fact that it is already nearly Easter, or that everything in the shops related to Easter is covered in chocolate. I’m on a diet people! Tempting me with all this chocolate is just cruel. 😦
So, in preparation for the anti choc-Easter fest, here is my recipe for cornbread muffins. They are yellow and contain my favourite vegetable. They also contain eggs, so if that combination doesn’t make it fit for the Easter table, then nothing will.
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 1 medium green chilli pepper de-seeded and finely chopped
- 1/2 cup sweetcorn
- 1 cup plain flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons dried chilli flakes
- 2 tablespoons butter, melted
- 1 cup buttermilk (or 1 cup of milk with an added squeeze of lemon juice)
- 3 large eggs
- 1/2 teaspoon hot pepper sauce
- 1 cup grated Cheddar cheese
- Preheat the oven to gas mark 6. Place 12 paper muffin cases in a 12 cup muffin pan.
- Add the oil to a frying pan and heat over a medium flame or heat. Add the onions and the pepper and saute for about 5 minutes until soft. Stir in the sweetcorn and cook until heated through. Then set aside to cool.
- Melt the butter in a small pan, once melted, remove from heat.
- Sieve into a large bowl the flour, cornmeal, baking powder, baking soda and salt.
- Sprinkle the dried chill flakes over the flour mix.
- In jug, whisk together the buttermilk, eggs and hot pepper sauce.
- Add the wet ingredients to the dry ingredients and fold together – be careful not to over stir.
- Fold in the sauteed vegetables, the cooled melted butter and the grated cheese.
- Scoop 1/2 cup of the mixture into each muffin case.
- Bake on the middle oven shelf for 10 minutes.
- Remove from the oven and set aside to cool for a further 10 minutes on a wire rack before serving.
Great with maple ham, cheese dishes, soup or on their own. Great served hot, warm or cold. Great because it has sweetcorn in it. Great because you can freeze them to eat later. But mostly great because of the sweetcorn, which is just as sweet as chocolate. Almost!