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Sweetcorn, Cheddar, and Jalapeño Muffin
Sweetcorn, Cheddar, and Jalapeño Muffin
British
Side
Over 2 hours
Vegetables/vegetarian
Easy
Serves
12

This sweetcorn muffin recipe has it all — creamy sweetness from the corn, a rich fatty edge from the cheddar, and some pleasing tangy fire from the jalapeños: "We created these muffins as a takeout version of our hugely popular jalapeño cornbread and they have now become a staple. As with any muffin, they are best enjoyed warm from the oven and smothered in butter. The texture of these muffins is in your hands. We prefer them with a firm, dense consistency; resting the batter for up to 3 hours before baking will make them so. Cooking them straight away will make for a more crumbly, light-textured muffin. Either way they are delicious."

Recipe courtesy of
Ingredients
  • 430g plain flour
  • 2 tsp baking powder
  • 1½ tbsp smoked hot paprika
  • 160g instant polenta
  • 10g fine sea salt
  • 3 eggs
  • 400ml whole milk
  • 240ml vegetable oil
  • 320g sweetcorn kernels (tinned is fine)
  • 160g grated Cheddar
  • 3 jalapeño peppers, deseeded and finely chopped
  • Handful of fresh coriander (leaves and stalks), roughly chopped
Method
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Method
  1. Butter 12 individual muffin tins or a 12-hole muffin tin. 
  2. Sift the flour, baking powder and smoked paprika into a bowl. Add the polenta and salt and stir together until evenly mixed.
  3. Lightly whisk the eggs in a large mixing bowl, before whisking in the milk and oil. The oil will rest on top, which is fine.
  4. Mix the dry ingredients bowl into the wet and stir until combined, then fold in the sweetcorn, Cheddar, jalapeños and chopped coriander. 
  5. Divide the mixture evenly between the 12 muffin moulds and set aside – for a denser texture leave to rest in the moulds for 3 hours. When you are ready to bake, preheat the oven to 180°C. 
  6. Bake the muffins for 25–30 minutes. Check to see if they are ready by inserting a wooden skewer into the centre of a muffin. If the skewer comes out clean, they are ready. Remove from the oven and let them sit for 5–10 minutes before turning out onto a wire rack. Serve immediately.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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