This corn bread is a jazzed up version of Kenny Roger's corn bread. The addition of parmesan cheese makes it a suitable accompaniment with a bowl of chowder . Even better still, drench it with cheddar sauce and it will be the fastest mini meal in less than an hour!
Makes 7 big muffins
185g plain flour
1 1/2 Tbsp baking powder
170g corn meal
45g grated parmesan cheese ( 45g is a bit weak in character. I recommend 90g or more )
Chives ( optional )
2 cups fresh milk
1 Tbsp corn oil
Preheat oven to 190C.
Sieve flour and baking powder.
In a mixing bowl, combine flours, cornmeal and cheese.
In a medium bowl, combine milk, eggs and oil.
Pour liquid component into the mixing bowl. Stir until just combined.
Spoon batter to 7 big muffin cases, 3/4 full.
Bake at 190C for 30 minutes. Muffins are cooked when skewer pierced into the center comes out clean.
Cool before serving.