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Corn Bread Muffins |

corn bread muffins

Corn Bread Muffins

I was lucky enough to be given a fantastic recipe book called “savour” by some great friends, thank you Chris and Natheera. A bunch of us are off to Dullstroom for the weekend and what would a trip trout fishing be without something delicious to pop into your bag or pocket while out on the water so I tested a few recipes from the book and this corn bread recipe is awesome. I made them as muffins and not mini loaves but you can make the recipe as a large loaf, mini loaves or even in a pie dish. Makes about 20 muffins or 6 mini loaves

They are so easy, take about 30 minutes in total from start to eating and taste fantastic. I also added a little chili to some of the muffins for a mate who loves chili.

What you need

1 cup corn meal (maize meal/pap or even polenta if you like them very yellow)
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon bicarb of soda
1/2 teaspoon salt
1 cup plain yoghurt
1 large egg
1 tablespoon honey
3 tablespoons melted butter(45ml)

1 x green chili seeded and finely sliced (optional)

The process

Heat your oven to 180 Celsius.

Take a little butter and grease your muffin tins well.

Now add the corn meal to a large mixing bowl and sift in the flour, baking powder, bicarb and salt. Turn the dry mix a couple of times with a metal spoon to mix all of the dry ingredients.

Now add the melted butter, honey, egg and yoghurt and gently stir it until combined. You don’t want to mix it vigorously, it just needs to be combined.

Spoon the mixture into the tins about 80% full ( add a few slices of chili to some of the muffins for the chili lovers if you like) and pop in the oven for about 15 – 20 minutes or until you are able to poke it with a tooth pick and it comes out clean. (If using a pie dish or large loaf your baking time will be 30 – 35 minutes) The tops should be beautifully browned and the smell, well the smell…

Let them cool in the pans if you can resist!

I like mine with a generous amount of butter and honey but are also great with herb butter, cheese and preserved figs. Let your taste buds guide you, you are going to love these.


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9 Responses to “Corn Bread Muffins”

  1. Arlene says:

    Hi Graham
    Recipe sounds delicious. Can you make this as a loaf using a loaf tin?
    Arlene

  2. Griselda says:

    Does the corn meal (pap) need to be ready made or raw?

  3. Margie says:

    Graham, please help!

    What is corn meal?????

    • Graham says:

      Good ol Pap/maize meal. I have changed the recipe to reflect. You can also use polenta which gives them a wonderful yellow colour. Cheers for now G

  4. Neo says:

    This sounds so delicious that I can’t wait to try them out. I’m likely to serve them with salmon slivers and spring onion cottage cheese. Pedestrian accompaniments but I suspect they’ll be delicious.

  5. Angus says:

    Greetings Graham.
    I’m most definitely trying this recipe especially with the chilli for the cold Cape town weather.

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