Cheesy Chili Cornbread Muffins
These savory cornbread muffins are studded with sweetcorn, sharp cheddar, and a hint of red chili—perfect for soups, stews, or a barbecue spread.
- Prep15 min
- Cook30 min
- Total1h
- DifficultyEasy
- Servings12
Cornbread is a classic Southern staple, and these muffins take it up a notch with pockets of sweetcorn and melted cheddar in every bite. The polenta gives them a lovely golden crumb and a slightly rustic texture.
They come together quickly with just a few pantry staples, and they're endlessly versatile—serve them warm with a bowl of chili, alongside a hearty soup, or as a side at your next cookout. The subtle heat from the red chili balances the sweetness of the corn beautifully.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 400°F/fan 350°F/gas 6. Brush a 12-hole muffin tin with melted butter.
- Drain the sweetcorn. In a frying pan, melt a little butter and gently fry the sweetcorn with the finely chopped onion and red chilli for about 10 minutes, until soft and golden. Set aside.
- In a large bowl, mix the plain flour, polenta, baking powder, grated cheddar, and 1 teaspoon of salt.
- In a separate bowl, whisk the eggs with the buttermilk and milk. Pour the wet ingredients into the dry ones, add the melted butter and the corn mixture, and stir until just combined.
- Divide the batter evenly among the muffin holes.
- Bake for 25–30 minutes, until golden brown and a skewer inserted in the center comes out clean. Let cool slightly before serving.
💡 Tips
- For extra heat, leave the seeds in the red chilli.
- If you don't have buttermilk, mix 284ml milk with 1 tablespoon lemon juice and let it sit for 5 minutes.
- Serve warm with butter for the best flavor.
Inspired by a recipe from Olive Magazine