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Saturday, February 11, 2012

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.

1 comment:

  1. Saw these on DA and they looked good but the recipe sounds quite good too! Definitely am going to try and make these some time.

    Thanks for sharing.