Cheesy Cornbread Muffins
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
Tender, cheesy muffins studded with sweetcorn kernels. Perfect finger food for babies and delicious for grown ups too.
  • 150ml milk
  • 140g polenta
  • 65g flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • 50g butter, melted
  • 120g yoghurt
  • 1 large egg
  • steamed kernels from one ear of corn (or use from a tin, providing it’s unsalted)
  • 50g cheddar cheese, grated
  1. Heat oven to 220°C/200 C fan. Grease or line a 12 hole standard muffin tin with disposable liners.
  2. In a saucepan, combine milk and 2 tbsp polenta. Cook over a medium heat, whisking constantly, until it thickens slightly, then transfer to a large bowl and allow to cool slightly.
  3. Whisk the remaining polenta, flour, baking powder, baking soda and salt together in a medium bowl.
  4. Whisk the melted butter and yoghurt into the cooked polenta until combined. At this point, the wet mixture should be cool enough that adding the egg will not scramble it, but if it still seems too hot, let it cool for 5 minutes longer. Whisk in egg until combined. Fold in flour mixture until thoroughly combined and the batter is very thick, then fold in the sweetcorn kernels and cheese. Divide batter evenly among prepared muffin cups.
  5. Bake until tops are golden brown and toothpick inserted in center comes out clean, about 15 - 18 minutes. Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer. Serve warm while cheese still adds a little ooze.
  6. Will keep in an airtight container for several days.
Recipe by thelittleloaf at