Corn bread muffin

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

2 eggs

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.