A must-have side dish for the holidays, these muffins are a crowd-pleaser.
What do I need?
- 75 g unsalted butter
- 2 sweet corn cobs
- 2 tsp vegetable oil, plus extra for greasing
- 100 g polenta, plus extra for dusting
- 100 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp fine salt
- 120 g Cheddar, grated
- 2 fresh jalapeños, deseeded and finely chopped
- Zest of 1 lime
- 25 g coriander, leaves finely chopped
- 2 eggs
- 260 mL Pauls Buttermilk
- Freshly ground black pepper
How do I make it?
- Melt the butter in a pan over low heat; set aside to cool slightly. Meanwhile, heat the grill to medium-high. Rub the corn cobs with vegetable oil and grill for 8-10 minutes, turning frequently until tender. Set aside to cool.
- Preheat the oven to 200°C. Brush the holes of a 12-hole muffin tin with oil and dust with polenta.
- In a large bowl, combine the polenta, flour, baking powder, bicarbonate of soda, and salt. Slice the kernels off the cobs and add them to the bowl. Add 80 g of the grated Cheddar, half of the chopped jalapeños, lime zest, and coriander.
- In a jug, whisk together the melted butter, eggs, and buttermilk with a little freshly ground black pepper. Add the wet mixture to the dry ingredients and mix lightly until just combined.
- Divide the batter evenly among the holes in the muffin tin. Scatter the remaining cheese and jalapeños on top. Bake for 15-20 minutes, until golden and a skewer inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5-10 minutes, then carefully transfer to a cooling rack. Scatter extra lime zest over the muffins before serving.