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Cheesy cornbread muffins

Cheesy cornbread muffins

A generous amount of cheese, grilled corn, zesty lime and a subtle heat from fresh jalapeños... these muffins are golden. Treat yourself to one straight from the oven, slathered in salty butter, then allow the rest to cool for picnic perfection. 

5 out of 5 stars(2) Rate this recipe
  • Makes12
  • CourseSide
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 75g unsalted butter
  • 2 Essential Sweetcorn Cobs (or 160g frozen or drained tinned corn)
  • 2 tsp sunflower or vegetable oil, plus extra for greasing
  • 100g polenta, plus extra for dusting
  • 100g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp fine salt
  • 100g mature Cheddar, grated
  • 3 fresh jalapeños, deseeded and finely chopped
  • 1 unwaxed lime, zest, plus extra zest for serving (optional)
  • 25g pack coriander, leaves finely chopped
  • 2 eggs
  • 284ml pot Essential Buttermilk


  1. Melt the butter in a pan over a low heat; set aside to cool a little. Meanwhile, heat the grill to medium-high. Rub the corn cobs with the oil, then grill for 8-10 minutes, turning every few minutes, until tender (ideally not charred); set aside on a board.

  2. Preheat the oven to 200°C, gas mark 6. Brush the holes of a 12-hole muffin tin with oil; dust with polenta. In a large bowl, mix the polenta, flour, baking powder, bicarbonate of soda and salt. Slice the kernels off the cobs; add to the bowl (or add the frozen/tinned corn) with 75g Cheddar, ½ the jalapeños, the zest and coriander.

  3. In a jug, use a balloon whisk to combine the melted butter, eggs and buttermilk with a little freshly ground black pepper. Add to the dry ingredients; mix lightly until combined. Divide evenly among the holes in the tin, then scatter over the remaining cheese and jalapeños. Bake for 15-20 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 5-10 minutes, then carefully transfer to a cooling rack. Scatter over extra lime zest to serve, if liked.


Typical values per item when made using specific products in recipe


789kJ/ 189kcals



Saturated Fat












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