Cornbread Muffins

1. Cornmeal (polenta): In Australia, cornmeal is labelled as “polenta” in most supermarkets.Polenta is a porridge-like side dish that has a consistency like a very loose creamy mashed potato. It is to Italians what Mashed Potato is to other countries. Polenta is made from cornmeal which is ground corn.

I get the Marco Polo and Il Molino brands (both sold at Woolworths). Do not get instant polenta.

2. Flour – Can sub flour + baking powder withselfraising flour.

3. STORING:These keep well for a 3 to 4 days in an airtight container. They are always best served warm with butter and honey, or something for dunking!

4. CREAMED CORN SUB: If you can’t get canned creamed corn, use this as a sub (we tried it and it’s near perfect) – use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can + 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can’t see whole corn kernels anymore but there are still corn chunks (don’t to puree). See video for what creamed corn looks like. Use in place of canned creamed corn in this recipe.

5. WHAT THEY TASTE LIKE:Moist with a muffin like texture with a lovely corn flavour. A bit sweet (2 tsp sugar in each muffin) but not overly sweet (can reduce sugar) with a bit of gritty texture from the cornmeal which is a nice reminder that it’s there. I am utterly in love with these Cornbread Muffins!

6. Leftover creamed corn: This is what I do (don’t judge me!) – toast bread, heat corn, spread on toast, top with cheese, grill. Eat and be happy…

7. Nutrition per muffin.