"Corn bread muffins
You need
250g fine polenta
100g self raising flour
1tsp baking powder
50g melted butter
1 large egg
150ml milk
450ml buttermilk (I just use ordinary milk with a
lemon squeezed in)
1 large tin sweetcorn (drained)
salt and pepper (optional)
Mix all the dry ingredients, then mix the wet ones
together and stir into flour/polenta/baking powder. Add the corn at the
end.
Bake in muffin tins at 160c for about 25-30mins
until golden brown on top.
Results from my first try - they came out really
well, a dense, yellowy bread - they're tasty, but probably best as an
accompaniment to something. For adults, they're probably great bbq food.
They'd be nice with soup too. Little people could dip in and enjoy! They're
best warm but could be frozen then heated in the microwave."