I was debating whether to call these cornbread muffins as the taste and texture is similar to cornbread, and then I thought perhaps spicy cornmeal or cornbread muffins. To avoid any confusion, as the recipe isn’t an authentic cornbread recipe nor are they very spicy, I’m going with the (perhaps boring but simple) cornmeal muffins.
If you don’t want to make muffins, you can pour the mixture into a square baking tin and then cut them into squares after they’re cooked. Or you could make a loaf and cut off slices.
The level of spice is very mild, so perfect for toddlers (the predominant flavour is cheese). But you can easily add more spice by increasing the cumin and coriander, and/or add some crushed dried chilli.
Eat them on their own as a snack or as an accompaniment to a main dish, they’re perfect for little and big fingers alike.
Prep time: 10 mins
Cook time: 20 mins
Makes 12 small muffins
140g fine cornmeal
1/2 tsp bicarbonate of soda
1 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 cup grated cheddar cheese (about 75g)
1 egg, lightly beaten
2 tbsp vegetable oil
225ml Greek yogurt
Preheat the oven to 200C and grease your muffin tin with a little oil or cooking spray (or line your tin with paper cases to avoid washing the tin).
Mix the cornmeal, bicarbonate of soda, salt, cumin and coriander in a bowl. Add the grated cheese and mix well so the ingredients are combined evenly.
In another bowl or jug, mix the beaten egg, vegetable oil and yogurt together.
Mix the yogurt mixture into the dry ingredients and stir quickly until just combined.
Pour into the prepared muffin tin and bake for 15 – 20mins until golden on top and cooked through when tested with a skewer.
- Add fresh chives or coriander to the batter
- Add some crumbled cooked bacon to the batter